How to make Southwestern Shredded Beef Crock Pot recipe (for Taco's or Burrito's)

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By konakai
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Southwestern Shredded Beef

Sometimes it's nice to add something a bit different to your Tacos or Burrito's besides Ground Beef or Chicken. This recipe for Southwestern Shredded Beef is juicy, flavorful and has a great spicy kick to it without being to hot.

Place all of the ingredients into a large Crock Pot and a few hours later you can make some great tasting Tacos or Burrito's.

Difficulty: Easy

Instructions

Things You'll Need:

3 1/2 to 4 lbs Top Sirloin Tip Steak or London Broil.
2 (10 oz) Cans RO
TEL diced Tomatoes and Green Chiles (MILD)
2 (7 3/4 oz) Cans EL PATO Tomato Sauce (HOT)
1 (14 oz) Can Beef Broth
1/4 Cup Spanish Onion (chopped)
1 large Clove Garlic (minced)
Large Crock Pot
Salt(minimal) Ground Black Pepper(to taste)
Flour Tortillas for Burrito's.
Corn Tortillas for Taco's

Step 1

Trim the extra fat off the sides of the beef. Cut the beef in half so it will fit into the Crock Pot and be easier to shred later on.
Step 2

Canned goods used in this recipe.

Place the meat into the bottom of the Crock Pot. Add all other ingredients. Stir to incorporate. If your Supermarket doesn't carry Ro*tel, you can buy a large can of whole Tomatoes and dice them yourself and also buy a small can of prepared Green Chiles and add a few Tablespoons to the chopped tomatoes. I thought you may want a visual on what the canned goods looked like in case your not familiar with them. I only took a photo of three, check the items you'll need for how many cans of each.
Step 3

Set the Crock Pot on the high setting. My high setting goes up to 6 hours. Yours may be slightly different. Check the meat for tenderness at 3 hours.
Step 4

Take the meat out the Crock Pot at about 4 1/2 hours (for the London Broil). This was my choice for the first time. The Top Sirloin Tip Steak may not take as long to become tender. Shred meat with two forks. Place the meat back into the liquid and cook for another 30 to 40 minutes until tender.
Step 5

When the beef mixture is done, spoon enough shredded beef into a smaller saucepan and add a small amount of the liquid to keep it from drying out. The Taco's will be very juicy and flavorful.
Step 6

To make Taco's with the shredded beef, fry the corn tortillas and drain them on a paper towel. Add Cheese, Lettuce and Salsa, or whatever else you like on a Taco.
Step 7

To make Burrito's, Add the meat to a flour tortilla that has been lightly browned on each side on a flat iron skillet for a few seconds. Add the shredded beef, beans, salsa and sour cream (opt). Add whatever else you like the on Burrito. Yield, 6 to 8 servings, depending on the size of the tortillas.

Comments

missnye said

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on 11/1/2009 Sounds delicious! Try my crock pot Ropa Vieja...similar. 5*

jeni10 said

on 10/2/2009 I was so excited about your recipe, I forgot to say 5*.

on 10/2/2009

Yum! This sounds delicious...you're making me hungry. Seriously, I just bought some beef at the store today, so I'm going to make this over the weekend. Thank you for sharing your recipe for making "Southwestern Shredded Beef" crock pot recipe (for taco's or burrito's).