This slow cooker shredded Mexican beef is incredible! Flavorful and tender, the beef is perfect for enchiladas, burritos, salads, and more.
This easy Mexican shredded beef recipe is straight up one of the most delicious recipes on the planet.
Not only is it simple to make (slow cooker or Instant Pot!), but it freezes well, and can be used a million different ways. Our favorite: ENCHILADAS.
Instant Pot Directions
The pressure cooker directions for this beef are super simple:
- Combine beef and sauce mixture in an Instant Pot or other electric pressure cooker.
- Cook on high pressure for 60 minutes. Let the pressure naturally release.
- Shred the beef into bite-size pieces.
- Simmer the remaining liquid from the Instant Pot and whisk in a cornstarch or flour slurry to thicken.
- Pour some of the thickened sauce over the beef.
Slow Cooker Directions
This shredded Mexican beef is just as easy to make in the slow cooker.
Same story as above: beef and sauce in the slow cooker. Cook on low or high until tender.
And then simmer the remaining liquid on the stovetop and thicken with the cornstarch or flour slurry.
The shredded beef is insanely delicious. I mean, the flavor, is just absolutely through the roof.
The beef is perfect in enchiladas, burritos, quesadillas, chimichangas, salads and more.
Or it can serve as a simple meal served over rice with toppings and some black beans on the side. So, so good.
Most often, I use the slow cooker Mexican beef in enchiladas. It’s my family’s favorite application of the beef (and it makes a really fantastic take-in meal).
To assemble enchiladas:
- Spread some of the leftover sauce on the bottom of a baking pan.
- Roll some of the saucy beef and a sprinkle of cheese in corn or flour tortillas (I usually do some of both since my family is divided when it comes to Team Flour or Team Corn tortillas).
- Place the enchiladas seam-side down in the baking pan.
- Smother with sauce and cheese and bake until hot and bubbly.
These saucy, cheesy, flavorful enchiladas are next-level delicious.
A Very Popular Recipe
This shredded Mexican beef recipe, thanks to it’s simplicity and deliciousness, has garnered thousands of fans over the years.
Christie says: Made these last night. Loved them for dinner, and they were amazing for lunch today! They really are better than the restaurant ones. Thanks Mel for another great recipe!!
Ann B. writes: Rave reviews from the family. Absolutely wonderful! Love the seasoning and the sauce is crazy good. Thank you for another winning recipe!
Lauren says: 100x better than a Mexican restaurant. Best Recipe EVER!
Alanna writes: Amazing! made exactly as stated, but I did strain the sauce before pouring into the skillet, because my salsa was on the chunky side. Made for a family gathering and they disappeared fast!!!
If you have yet to make this recipe, what are you waiting for?? I hope you love it!
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Slow Cooker Mexican Beef
- 2-3 pound boneless chuck or sirloin beef roast
- 2 cups low-sodium beef broth
- 2 tablespoons apple cider vinegar
- 1 cup salsa (green or red salsa)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons cornstarch or flour
- 10 6 or 7-inch flour or corn tortillas
- 1 cup shredded sharp cheddar cheese
- 1 ½ cups shredded Monterey Jack cheese
- Fresh cilantro, optional
For the slow cooker: in a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.
For the Instant Pot/Electric Pressure Cooker: in a 6-quart electric pressure cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, secure the lid on the pressure cooker and close the valve. Cook on high pressure for 60 minutes. Let the pressure naturally release for 15 minutes (or all the way). Release the remaining pressure.
Remove the roast and place in a large bowl or shallow pan (like a 9X13-inch pan). Shred into bite-size pieces with two forks.
Turn the Instant Pot to sauté and bring the liquid to a simmer (for a slow cooker, pour the liquid into a saucepan and bring to a simmer).
In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (use a bit more water if using flour). Add the slurry to the simmering liquid, whisking constantly, and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.
Pour about 1/2 cup sauce in with the beef and toss. Use as desired (instructions for enchiladas below).
To make enchiladas: Spread about 1/2 cup sauce on the bottom of a 9X13-inch pan.
Toss the cheddar and Monterey Jack cheeses together.
Spread shredded beef in the center of each tortilla. Sprinkle with cheese. Roll up and place in the pan, seam-side down.
Spread 1-2 cups of sauce over the top of the enchiladas. Sprinkle with cheese.
Bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
Sprinkle with fresh cilantro, if desired, and serve.
Freezable: the cooked, shredded beef freezes really well. Toss the beef with 1-2 cups sauce and freeze (in bags or covered containers). Assembled enchiladas freeze very well, too. To bake from frozen, keep the pan covered and bake at 350 degrees for 45-60 minutes; uncover and bake until heated through and bubbly, another 20-30 minutes.
Serving: 1 serving of beef, Calories: 131kcal, Carbohydrates: 4g, Protein: 21g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 50mg, Sodium: 548mg, Fiber: 1g, Sugar: 1g
Recipe Source: adapted slightly from Jamie G (a super sweet blog reader who sent it to me; it’s her favorite meal!)
Recipe originally posted January 2015; updated September 2022 with new photos, recipe notes, etc.
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