Mexican Beef In A Crock-Pot
Savory Mexican-inspired beef cooked slowly until tender, infused with chili, garlic, and tomato flavors. Perfect for those who enjoy hearty, flavorful meals with a touch of spice, served over rice for a satisfying and easy family dinner.
Ingredients
Instructions
- Spread the meat with a mixture of garlic, pepper, salt, chili powder, and mustard.
- Cut the meat into 1/2-inch wide strips.
- Place the meat in the slow cooking pot.
- Cover with chopped onion, crushed bouillon cube, and tomato sauce.
- Cover and cook on low for 6 to 8 hours.
- Add drained red beans and cook on high for 30 minutes.
- Serve the beef and beans on a bed of rice.
Tips & Substitutions
For a richer flavor, marinate the beef in the spice mixture overnight. You can substitute the round steak with chuck roast for a more tender result. If you prefer a spicier dish, add diced jalapeños or a dash of cayenne pepper. This recipe is versatile; feel free to add other vegetables like bell peppers or corn, similar to what you might find in other Mexican recipes.
Serving Suggestions
Serve this flavorful beef dish over a bed of rice for a hearty meal. It pairs beautifully with sides like Mexican Chip Casserole or a fresh salad. For added flavor, garnish with chopped cilantro, avocado slices, or a squeeze of lime. Serve with warm tortillas or corn bread for a complete experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm in a saucepan over low heat or use a microwave, stirring occasionally. If the sauce thickens, add a splash of water or broth to loosen it up. This dish also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Beef In A Crock-Pot contains roughly 135 calories, with 12g protein, 13g carbohydrates, and 5g fat. It is an excellent source of vitamin A (43% of the Daily Value), protein (24% of the Daily Value), and vitamin C (23% of the Daily Value). Note that it is relatively high in sodium, at 1483mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can use other cuts of beef like chuck roast or brisket for a different texture and flavor. Just ensure to adjust the cooking time as tougher cuts may need longer to become tender.
Is there a vegetarian option for this recipe?
Absolutely! You can replace the beef with a mix of mushrooms, lentils, or a meat substitute like tempeh. Use vegetable broth instead of beef bouillon and add more beans for protein.
Can I make this recipe in a regular pot instead of a Crock-Pot?
Yes, you can! Brown the meat in a pot, then add the remaining ingredients. Cover and simmer on low heat for about 2 to 3 hours, or until the meat is tender, stirring occasionally to prevent sticking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).