CROCK POT CARNE GUISADA (MEXICAN BEEF STEW)
This was one of my mother-in-law's recipes and I just loved it. Of course she didn't even own a crock pot so everything was done "old school". I adapted her recipe to a crock pot version and it turns out similar to hers. Of course nobody can cook like or mothers and mother-in-laws but my husband let this pass. ;)
Provided by Jeanne Benavidez
Categories Other Main Dishes
Time 8h15m
Number Of Ingredients 11
Steps:
- 1. Place stew meat, 1/2 cup water, salt and pepper in crock pot.
- 2. Drain juice from tomatoes into measuring cup.
- 3. Add tomatoes, garlic, onions and potatoes to crock pot.
- 4. Combine juice from tomatoes and enough water to equal 2 cups liquid. Add cumin, oregano, and chili powder and flour into tomato juice mixture and mix well. Add to crock pot.
- 5. Add salt and pepper to taste.
- 6. Cook on LOW for 6 - 7 hours until sauce is thickened and meat and veggies are tender.
- 7. Great served with warm flour tortillas.
CROCK POT MEXICAN GROUND BEEF CHEESE DIP
Make and share this Crock Pot Mexican Ground Beef Cheese Dip recipe from Food.com.
Provided by CelebrationFL
Categories Meat
Time 4h15m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Brown ground beef in nonstick skillet, drain.
- Place in slow cooker. Add sauce and cubed cheese. Stir well.
- Cover and cook on low 4-5 hours.
Nutrition Facts : Calories 247.4, Fat 17.3, SaturatedFat 9.1, Cholesterol 66.7, Sodium 983.5, Carbohydrate 6.4, Fiber 0.3, Sugar 4.1, Protein 15.9
MEXICAN BEEF STEW (CROCK POT)
Make and share this Mexican Beef Stew (Crock Pot) recipe from Food.com.
Provided by SJG3483
Categories Stew
Time 10h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix first 4 ingredients in a 4 quart crock pot.
- Cover and cook on low for 9-11 hours until beef is tender.
- Add remaining ingredients and stir well.
- Cover and cook on high for 15-30 minutes or until it reaches the desired consistency.
CROCK POT MEXICAN BEEF
Make and share this Crock Pot Mexican Beef recipe from Food.com.
Provided by Crystal2 Crawford
Categories Steak
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together garlic, pepper, salt, chili powder and mustard.
- Rub on one side of round steak.
- Cut round steak into strips.
- Place in bottom of crock pot.
- Cover with onion, bouillon granules and tomatoes.
- Cook on low for 6-8 hours.
- Turn crock pot to high for the last half hour of cooking and add beans.
- Serve over rice.
VERSATILE CROCK POT CHUCK ROAST PART 1 / MEXICAN-STYLE PULLED BEEF PITAS!
How to make Versatile Crock Pot Chuck Roast Part 1 / Mexican-Style Pulled Beef Pitas!
Provided by @MakeItYours
Number Of Ingredients 20
Steps:
- Pat one side with half of the seasonings.
- In crock pot, add beef consommé and grate in garlic. Stir.
- Place roast in seasoned side-down.
- Season other side with rest of seasonings.
- Place on lid and turn crock pot on to High for 15 minutes.
- Reduce heat to Low, and continue cooking until fall-apart tender, about 6 hours.
- Remove meat to a baking sheet, pour juices from crock into a large glass measuring cup, and refrigerate juices.
- Shred meat with 2 forks, or leave in bite-sized chunks if preferred. Cover to keep moist.
- When fat has solidified on top of juices, remove, then pour most of the juice over the meat to keep it from drying out.
- Use what you need, and freeze the rest for later uses.
- For Mexican-Style Pita Sandwich:
- Warm pita bread in microwave wrapped in a damp paper towel to soften until pliable. Spread with refried beans. Top with desired amount of warm pulled beef, taco sauce, lettuce, tomato, cheese, sour cream and guacamole. Fold up like a taco and enjoy!
BEEF 'N BEAN BURRITO STACK (CROCK POT, SLOW COOKER) RECIPE - MEXICAN.FOOD.COM
From about.com: southern food. Easy and fun!
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- First, make foil "handles." Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker.The foil strip will make it much easier to remove the burrito stack when done.
- Lightly grease crockpot. In saucepan, combine the first six ingredients; simmer for 20 minutes over low heat. In a large skillet over medium heat, brown ground beef with onion, bell pepper, and minced jalapeno or mild peppers. Drain off fat. Stir about 1/3 of sauce mix into the browned beef mixture.
- Spoon a small amount of sauce into bottom of the slow cooker.
- Spread a small amount of refried beans over one of the flour tortillas. Place the tortilla on top of sauce in Crock Pot, tearing to fit if necessary. Spoon meat mixture over tortilla and then top with a small amount of the shredded cheese. Continue layering until tortillas are used or within an inch of top of crockpot. Cover and cook on LOW 6 to 8 hours or on HIGH for 3-4 hours. Lift burritos out by the foil handles and place on serving plate. Cut in wedges; garnish with chopped tomato, shredded lettuce, sour cream, sliced ripe olives, or your own favorite combination. Serves 4 to 6.
CROCK POT MEXICAN BARBACOA BEEF
Mexican Barbacoa Beef is a fall apart tender dinner, that simmers all day in flavorful Mexican spices in your crock pot. Copycat Chipotle Barbacoa Beef. Naturally gluten free.
Provided by @MakeItYours
Number Of Ingredients 26
Steps:
- In a large pot (or stovetop safe slow cooker crock) drizzle in 1-2 tablespoons oil. Heat over medium-high heat. Place chuck roast (or steak) carefully in the pot and sear (brown) on all sides, just a few minutes per side. Sprinkle with a little kosher salt.
- In a medium mixing bowl; mix together your beef broth, tomato sauce, vinegar, lime juice, spices together. Once your beef is seared on all sides, transfer (if necessary) to the slow cooker or crock pot and pour over your broth mixture. Top the beef with your chopped onion and cover.
- Cook on low for 5 hours. See notes for quicker or longer cooking times.
- In a blender place your peeled & seeded avocado, lime juice and yogurt. Whir until smooth. If necessary add water until a pourable consistency.
- Note: If you use a smaller avocado and larger limes it will be really "limey" which I don't mind, but you may want to taste it after the juice of 1 lime, then add more as desired. Season with a little salt and pepper, to taste. Store in fridge, covered until ready to use.
- Prep your toppings in small bowls so each person may assemble their own tacos. Warm tortillas (I just warmed in 200 degree oven wrapped in a clean tea towel for 10 minutes). Remove meat from slow cooker, and using a sharp knife, slice or chop into bite size pieces.
- Serve with a wedge of lime and fresh, chopped cilantro along with a drizzle of the Avocado Lime Dressing.
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