Southwestern Beef
This post may contain affiliate links. Read our disclosure policy.
I love this recipe for Southwestern beef! It comes from one of my favorite sites, Our Best Bites. I also love it because it is a Mexican dish which my family loves. Plus it’s made in a crock pot. I love a good crock pot meal!
The flavor of this meat is fabulous!It includes two spices that I love together, chili powder and cumin. We had it as a taco but it would be terrific on a tostada, quesadilla, burrito, enchilada, or whatever you can think of. It really has a great flavor. I used a can of regular rotel and it wasn’t too spicy for my family and my family doesn’t tolerate much spice. It just had a nice little bite to it.
Kate at Our Best Bites is the one who shared it. It was a recipe that she adapted from McCormick. All day long, while this was cooking, my family kept saying how wonderful dinner smelled.
I also served it on some new fabulous tortillas I found at the store. These were from La Tortilla Factory. They are called Hand Made Style Corn Tortillas, a unique blend of corn and wheat. They were really yummy. The tortillas were like a cross between a flour tortilla and a corn one. It was more of the texture of a flour tortilla but with the flavor of the corn tortilla. Loved them.
For those of you in Utah, I’ve seen these tortillas and Macey’s and Harmons, so I would guess any Associated Foods stores would have them. I also included a picture or the meat in a regular flour tortilla, that’s how my hubby ate it. Thanks for this recipe Kate!
Southwestern Beef
Real Mom Kitchen
Ingredients
- 1 onion chopped
- 2 ½ lb. or so beef roast trimmed of fat but left whole (I used a rump roast)
- 1 heaping tsp chili powder
- 1 heaping tsp garlic powder
- 1 heaping tsp cumin
- 1 heaping tsp Kosher salt
- 2 bell peppers you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green. I only used 1 green, chopped
- 1 14 1/2 oz can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)
- Small flour tortillas
- Desired toppings: salsa or pico-de-gallo guacamole, sour cream, shredded cheese, chopped cilantro, etc. (I just did pico and guac)
Instructions
- Place chopped onion in the bottom of the slow cooker.
- Combine seasonings in a small bowl and then rub seasoning mixture all over the roast. (I had some leftover).
- Place roast over onions, top with chopped peppers, and then pour the canned tomatoes on top of everything.(I just spooned mine over the roast)
- Cook on high for 5-6 hours or low for 8-9 hours then shred the meat with two forks. Then serve with desired toppings!
Notes
These are the original photos from this post. The above photos were updated in January 2015.
