Dinner

Slow cooker/crockpot Mexican shredded beef is for Dinner.

Slow cooker/crockpot Mexican shredded beef takes several minutes to prepare.

Slow cooker/crockpot Mexican shredded beef takes several minutes to cook.

Slow cooker/crockpot Mexican shredded beef makes 10 servings.

The ingredients for Slow cooker/crockpot Mexican shredded beef are:

2 cups Swanson fat free 50%less sodium beef broth
1.5 cups water
8oz can Rotel tomato & green chili sauce
4oz can hatch chopped green chiles
14.5 oz can hunts diced tomatoes no salt added
2 Pasilla peppers, diced
1 orange bell pepper, diced
1.5 cups frozen corn
1.5 lb chuck roast
2 tsp chili powder
2 tsp cumin
1 tsp cayenne pepper
Ground black pepper

Here is how you make Slow cooker/crockpot Mexican shredded beef:

1.) cut up your veggies. Trim fat from the roast and cut into chunks. 2.) Put everything in the crockpot. 3.) cook on low for about 8 hours or high for about 4 hours. It is done when the roast is falling apart. You can shred the meat by pulling it out & put it in a kitchen aid mixer until shredded. You can serve this as shredded beef tacos or as its own entree w/ sides (sides not included in nutritional info)Serving Size: Approx 10 cup size servingsNumber of Servings: 10Recipe submitted by SparkPeople user NAGEMSIRRAH.

The nutritional information for Slow cooker/crockpot Mexican shredded beef is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 151.4

• Total Fat: 4.7 g
• Cholesterol: 44.2 mg
• Sodium: 280.2 mg
• Total Carbs: 11.9 g
• Dietary Fiber: 2.3 g
• Protein: 15.2 g

The dietary needs meet for Slow cooker/crockpot Mexican shredded beef is Low Fat