Crock Pot Chipotle Shredded Beef

Naturally when I am reviewing a new cookbook I am drawn to the Mexican inspired recipes. When the recipe includes a beef roast and a crock pot, I am sold. Gonna try the recipe. This crock pot chipotle shredded beef did not disappoint anyone in the family.

slow cooked chipotle shredded beefThe recipe called for a chuck roast, but here is the deal, use whatever beef roast you have on hand or is on sale at the grocery story. It will all work the same. Place the beautiful beef roast in the crock pot.

beef chuck roast in crock pot

The original recipe called for cans of diced tomatoes, green chiles and chipotle sauce. I however had enchilada sauce instead of chipotle. It also called for chili powder and cumin. I had Penzey’s Chili 9000 which has cumin and other yummy seasonings and herbs. So, I used two tablespoons of it instead. Topped the roast with sliced onions and the canned goods before letting it slow cook all day. I omitted the beef broth the recipe called for originally.

Chipotle Beef Ingredients

After it has slow cooked all day, you should be able to peel any excess fat off the roast and then shred with two forks. Don’t trim the fat before cooking. Remember fat is the flavor conductor. You want it to cook with the meat all day to add flavor.

crock pot chipotle beef
 The meat should be fairly juicy. Which made me relieved that I didn’t add the two cups of beef broth. You will get quite a bit of beef. This is a great recipe to eat twice.

slow cooked chipotle shredded beef

The cooked meat will freeze nicely to pull out later or go ahead and make some beef enchiladas and use the meat for tacos or on top of Mexican Risotto.

Chipotle shredded beef risottoThe recipe is from 303 Simple & Satisfying Recipes which is the combination of three cookbooks from Gooseberry Patch. I will be giving this cookbook away the second week of September 2014. Be sure to check back to register to win and see what other great recipes I made.

Slow Cooked Chipotle Shredded Beef
  • 2-1/2 lb. beef chuck roast, trimmed
  • 14-oz. can diced tomatoes
  • 7-oz. can chipotle sauce or medium red enchilada sauce
  • 4-oz. can diced green chiles
  • 1 onion, slice
  • 2 T. chili 9000 from Penzey's or 2 T chili powder and 1 t. cumin
  1. Place roast in a slow cooker. Top with remaining ingredients. Cover and cook on low setting for 8 to 10 hours.
  2. Once it is completely cooked, remove any excess fat. With 2 forks, shred the beef roast in slow cooker. Add beef broth if there is not much liquid.
  3. Serve on tortillas with favorite taco toppings, on a bed of lettuce for a salad or in a bowl with Mexican rice.

I received the 303 Simple & Satisfying Recipes for free. The recipe ingredients are all on me. The opinions are all mine.

Quick Spicy Beef Burritos

We can all pretend that we are always ready to whip up a meal for our starving kids. But, after being on the road or on a plane for a month straight, I would rather everyone just make peanut butter and jelly sandwiches.

When I came across the recipe for quick spicy beef burritos in my latest Gooseberry Patch Cookbook I am reviewing on the way home from a week on the beach, I knew even my kicking and screaming bad attitude towards cooking right now could handle it.

Quick Spicy Beef burritos on corn tortillasThe great thing about this recipe is Beyer pantry friendly ingredients.

Quick Spicy Beef Burritos Recipe

Don’t we all have refried beans, diced tomatoes and chilies and taco seasoning in bulk? Or just me?

Taco Meat add ins

Of course, I always have literally hundreds of pounds of meat just laying around in one of my two chest freezers. I get the frozen pound of ground beef going with a quarter cup of diced onions.

Browning beef for burritosOnce the beef is browned, drained of any excess grease, add those tomatoes, beans and seasoning.

Quick Spicy Beef Burrito FillingsStir to combine and let simmer for several minutes. And I dare you not to steal a bite.

Beef Burrito FillingYou will notice my spoon is missing from my awesome Fighting Illini spoon rest.

Quick Beef Burrito filling with Illini spoon restNow, stop sneaking bites and start assembling. For a healthier option, grab whole wheat tortillas. If you are gluten free, go for the corn. If you are me and you are going with what you have, you will use run of the mill flour tortillas for the family.

Quick beef burritos

Add shredded cheese and roll up tortillas and serve.

Quick Spicy Beef burritos on corn tortillasNotice, I have some corn tortillas in the mix. And if you like more filling in your burritos, go for it. Add some guacamole. It’s healthy!

Quick Spicy Beef BurritosLooking for healthier ideas for any night of the week? Come back tomorrow and register to win this Good-For-You Everyday Meals Cookbook from Gooseberry Patch. Or go buy it now!

Quick Spicy Beef Burritos

Serves: 5

Serving size: 1 burrito

Lovers of Tex-Mex food looking for a change of pace from regular tacos will fall in love with these quick spicy beef burritos.
  • 1 lb. lean ground beef
  • ¼ c. diced onion
  • 1-1/4 ounce package of taco seasoning
  • 16 ounce can refried beans
  • 10 ounce can of diced tomatoes and green chilies
  • Flour or corn tortillas
  • 1 cup shredded cheese
  1. In a skillet over medium heat, brown beef with onion.
  2. Drain off any excess grease and stir in the taco seasoning, beans and tomatoes and chilies. Simmer for five minutes, stirring occasionally.
  3. Warm up flour tortillas or crisp up corn tortillas and fill with beef filling.
  4. Sprinkle with cheese and then roll up and serve immediately.

This recipe is from a cookbook given to me by Gooseberry Patch. The recipe commentary and opinions are mine.

Hunk of Meat Monday: Crock Pot Sausage Queso Dip

If I had to eat only one cuisine the rest of my life, I would pick Mexican. Or Tex-Mex. Or America’s version of Mexican. And this three ingredient sausage queso dip would be a staple.

Crock Pot Sausage Queso DipDid you catch that? Three ingredients. And for flavor’s sake I throw in a fourth ingredient.

Adobo Seasoning for Mexican DishesI love the Adobo Seasoning from Penzey’s. It isn’t as salty as traditional taco seasoning yet it packs flavor into the meat. And now back to those three ingredients.

I start with 16 ounces of velveeta queso blanco. If you can’t find it, use regular velveeta.

Sausage Queso Dip Recipe for the Crock PotI chunk the velveeta, drop it in a crock pot set to low and pour one can of Rotel over top. Don’t like heat, just use a 10 ounce can of diced tomatoes. While the mixture is heating up, I brown ground pork that has adobo seasoning in it. Then add the browned pork over top. Stir to combine and let warm up for the next hour till all the cheese is melted. Move to warm if your crock pot has that setting. No need to burn the cheese!

Sausage Queso Dip and ChipsTo change it up a little sometimes I add extra add-ins like mushrooms or onions or green chiles or even the occasional can of cream of mushroom soup.


Crock Pot Sausage Queso Dip
Nothing beats chips and queso. This is an easy 3-ingredient crock pot sausage queso dip that you can have ready in no time. Don't expect to ever have any leftovers.
  • 16 ounces of Velveeta Queso Blanco or regular
  • 10 ounce can of Rotel or diced tomatoes
  • 1 lb of ground pork, beef or turkey
  • Adobo seasoning or taco seasoning to taste
  1. Cube cheese and add to crock pot set to low. Pour Rotel over top.
  2. Brown meat with seasoning. Drain any extra grease and pour over cheese and tomatoes.
  3. Cook on low for one hour or till all cheese is melted. Turn crock pot to keep warm.
  4. Serve with tortilla chips.

Hunk of Meat Monday: Don’t Be a Chicken Chili

For fall break we headed to a very non-traditional place for a little rest and relaxation…North Dakota to visit Katie who blogs over at Pinke Post. Since we blog and we blog about food a lot, we decided to cook together. Our first meal was going to be one with a “spooky” theme thanks to a little help from the Gooseberry Patch Halloween Bookazine.

Gooseberry Patch Halloween Recipe and Craft Book

And we started with the Don’t Be Chicken Chili.

Chicken Chili RecipeAnd because we both can’t help ourselves, we tinkered a bit with the recipe. It isn’t because something is wrong with the recipe. It is mainly because we just have our own personal spin we feel we have to add to everything we cook.

Chicken Chili Ingredients

So, we just jumped in chopping and dicing. I took on the onions. Tears began to start running rather quickly. Katie shared her two solutions with me. First, her onion cutting glasses.

onion cutting glasses

And the other is one of my favorite kitchen tools. I was gleeful when she pulled it out.

Pampered Chef ChopperYou can see the first half of the onion I chopped by hand is larger while the onions chopped by the Pampered Chef Chopper are much more finely diced.

diced onionsWe put about a tablespoon of oil down in a large skillets followed by a pound of chicken tenders and then topped it off with the diced onion.

chicken and onions cookingAnd now for the tinkering, Katie had a few leeks in the fridge. She cleaned one leek and chopped it up. We added a cup of chopped leeks to the recipe.

chopped leeksThe leeks can be poured over top of the onions and chicken. Let the chicken, onions and leeks cook until the chicken is fully cooked.

chicken onions and leeks cookingWhile the chicken is cooking get the broth and bean chicken base going. The recipe called for two cans of great northern beans, but we are in North Dakota where we have locally grown pinto beans. We of course substituted the pintos!

Pinto BeansIn a large stock pot or dutch oven mix together two cups of chicken broth, the beans, two 4.5 ounce cans of green chiles, garlic powder, cumin, oregano and salt. I learned garlic is also grown up here on the prairie, so of course we used locally grown garlic powder too!

Prairie Garlic PowderOnce everything is combined, bring to a boil.

Chicken Chili BaseWhen the chicken is fully cooked, you want to cut the chicken down to bite size pieces. I decided to use a kitchen scissors instead of messing up a cutting board.

cutting up cooked chickenWhen the soup base is boiling, add the chicken and onions to the stock pot.

Chicken Chili base with chickenStir together and let simmer for 30 minutes. Add a cup of heavy whipping cream and a cup of sour cream after the 30 minutes has passed.

Adding cream to soupWhen the cream is fully incorporated and completely heated, the soup is ready to serve. Garnish with monterey jack cheese and green onions or cilantro.

Bowl of Chicken Chili SoupThe soup was awesome along with the mummy dogs. Unfortunately, Katie had to run out before the soup was done to meet her daughter at the hospital after a fall from the monkey bars. Luckily, the soup reheats well. Katie enjoyed the soup on day 2!

Don’t Be a Chicken Chili

Prep time: 

Cook time: 

Serves: 6-8 bowls

Looking for a hearty soup for Halloween night? This soup will warm you up and fill your belly for a night of fun.
  • 1 T. oil
  • 1 lb. chicken tenderloins or breasts
  • 1 onion, diced
  • 1 c. leeks, sliced
  • 14-oz. can chicken broth
  • 2 (15.8-oz.) cans Great Northern beans, drained and rinsed
  • 2 (4-1/2 oz.) cans chopped green chiles
  • 1-1/2 t. garlic powder
  • 1 t. salt
  • 1 t. ground cumin
  • ½ t. dried oregano
  • 1 c. sour cream
  • 1 c. whipping cream
  • 2 c. shredded Monterey Jack cheese
  • Garnish: cilantro or cilantro
  1. Heat oil in a large skillet over medium heat; add chicken and onion. Saute 10 minutes, or until chicken is cooked through.
  2. Combine broth, beans, undrained chiles and seasonings in a large Dutch oven. Bring to a boil over medium-high heat.
  3. Cut up cooked chicken with a scissors or knife to bite size pieces. Add chicken mixture; reduce heat and simmer 30 minutes.
  4. Add sour cream and whipping cream, stirring well. Top each serving with shredded cheese; garnish, if desired.

What is cooking at your house this week? Hope you have a great Hunk of Meat Monday!!

Affiliate links were used in this post.

Quick and Easy Salsa {Restaurant Style}

I have a serious chips and salsa problem. I can be watching what I am eating and doing well at eating healthy, fresh, low carb foods. Then it happens. The family wants to eat at Chili’s or the local Mexican restaurant. And the chips and salsa show up in front of me and I lose all self control. Have you been there? Please tell me I am not alone.

Now, I have conquered my own restaurant style salsa at home.

Chili's Restaurant Style Salsa And the farm store by us, Rural King, sells the most amazing tortilla chips. You know the thin and super crispy ones. I buy them three pounds at a time…

FArm Store Tortilla Chips

Thin tortilla chipsI am my own worst enemy. Truly.

Boxed Tortilla ChipsBack to the salsa. Start by putting a quarter of onion and a tablespoon of jarred jalapenos into the food processor.

Jalapenos and onions in a food processorPulse it a few times.

pulsed onions and peppersGrab a can of Rotel and a can of diced tomatoes our into the food processor. I love the Red Gold diced tomatoes with cilantro and lime juice when I make salsa. Adds a little extra zip.

Red Gold and Rotel canned tomatoes

tomatoes and seasonings in food processorI also put cumin, garlic powder, salt and sugar into the mix. And then pulsate it.

Making Salsa in the Food processorThe results are beautiful…

Chili's Restaurant Style SalsaIt is too hot to cook. Make this for supper.

Quick and Easy Salsa {Restaurant Style}

Prep time: 

Total time: 

Serves: 3 cups

Simple salsa recipe that taste just like Chili's salsa.
  • 1 can Rotel (10 ounce can of tomatoes and chilies)
  • 1 can Diced tomatoes (14.5 ounce can)
  • 1 tablespoon Jarred Jalapenos
  • ¼ onion
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder or two garlic gloves
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  1. Place the onion and jalapenos into a food processor and pulse till finely chopped. Pour in tomatoes and seasoning and pulse till everything is mixed together.

Grilled Fish Tacos with Guacamole

During the summer months I love how easy it is too eat foods that full of flavor and nutrition. My daughter loves vegetables and has recently taking a love to avocados. There seems to be avocados on our counter all the time for her to snack on.

So, when the folks at Avocados From Mexico launched a new recipes section on their site “Recipes From Avocado Lovers” to give foodies who love avocados, the opportunity to upload their favorite avocado recipes, download ringtones, wallpapers and other fun items to show their avocado love and discover other fan favorite avocado recipes, I was thrilled!

If you love avocados like we do, then you will love the new Avocados from Mexico recipe website “Recipes From Avocado Lovers“, where you can submit your favorite avocado recipes and share you avodao love with with other foodies like you. Since we both love fish too, I created some fish tacos.

Grilled Fish TacosThis recipe is simple to make. I started with a 4-5 flounder filets. You can use halibut, tilapia, or whatever whitefish you have on hand.

frozen fish filetsThaw the filets out, remove from the package and put into a gallon ziploc bag. I then juiced two lemons over the filets.

fish and lemon juiceRefrigerate for 30 minutes before putting on the grill. I spray aluminum with cooking spray and then put the fish on the aluminum foil. Salt and pepper the fish before putting on the grill.

grilling fish filletsWhile the fish was still marinated, I got started on the guacamole.

guacamole ingredientsOf course the star of the guacamole was the avocado from Mexico.

Avocado from MexicoI started by pitting and mashing two avocado in a medium bowl. I followed that up by filling the bowl with diced tomatoes, onions, peppers, garlic and cilantro.

guacamole ingredients preppedSqueeze a lime over top of the ingredients and stir together. I add salt and pepper to taste as well. I like salt in everything…

guacamoleI like my guacamole chunky. If you don’t like it this chunky, cut your veggies smaller or even give a pulse or two in the food processor.

Now that the fish is grilled and guacamole is made, it is time to build your tacos. I start with two small corn tortillas. I like to have two in case one tortilla breaks. Corn tortillas aren’t required but I like them better than flour tortillas. Instead of lettuce, I then add bagged cabbage coleslaw mix to the tortillas followed by

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the guacamole and then the fish.

Grilled Fish TacosAre you a lover of avocados too? Be sure to checkout other great recipes from avocado lovers over on the Avocados from Mexico website.

Grilled Fish Tacos with Guacamole

Prep time: 

Cook time: 

Total time: 

Serves: 4

Serving size: 1 Taco

Refreshing summer recipes thanks to the Avocados from Mexico.
  • 4-6 White Fish Fillets
  • 2 Lemons (juiced)
  • 2 avocados
  • 3 Tomatoes (diced)
  • ½ Red Onion (diced)
  • 1 Jalapeno (finely chopped)
  • 1 Lime (juiced)
  • ¼ cup Cilantro (chopped)
  • 2 cloves Garlic (finely chopped)
  • 1 bag Coleslaw Mix
  • 1 bag Corn Tortillas
  • Salt and Pepper
  1. Place fish fillets into a large ziploc bag and pour juice from two lemons over fish. Marinate in the fridge for 30 minutes.
  2. Place fish on grill over aluminum foil that has been sprayed with cooking spray. Sprinkle with salt and pepper. Cook over medium low heat for 4-5 minutes on both sides.
  1. Mash avocados in a medium bowl.
  2. Add tomatoes, onions, peppers, garlic, and cilantro to the mashed avocado. Squeeze lime over top.
  3. Mix together and add salt and pepper to taste.
  1. Lay two tortillas down one on top of each other. Layer coleslaw mix, guacamole, and fish on top of tortillas. Garnish with cilantro.

This sponsorship is brought to you by Recipes from Avocados From Mexico who we have partnered with for this promotion.

Hunk of Meat Monday: Crock Pot Chicken Taco Bowls

Once again I have a recipe that can feed a crowd, is effortless, and gluten free for my friends who need it. Love these chicken taco bowls that are easy to make thanks to the crock pot.

Chicken Taco BowlsThe great thing about this recipe is how versatile it can be to make and use.

crock pot ingredients for chicken bowlsThe basics to the recipe is a pound to a pound and a half of meat, which I used boneless, skinless chicken thighs but can easily have breasts, beef or pork roast substituted, Rotel, canned tomatoes, green chiles, black beans, corn and taco seasoning. If you don’t like corn or chiles, they can easily be left out. I also doubled this recipe, so I started with three pounds of chicken thighs.

chicken things in crock pot with garlic clovesI smashed and peeled five garlic cloves after I placed the chicken thighs in the bottom of the crock pot. Then I began pouring in the rest of ingredients.

tomoatoes over chicken in the crock potSince I used three pounds of chicken, I poured one can of Rotel and two 14.5 ounce cans of diced tomatoes over the chicken.

black beans and chilesThen I poured over one 4 ounce can of green chiles and one can of black beans. Since I was making this for a crowd, I didn’t double the beans or chiles in case someone didn’t like beans or chiles it would be easier for them to pick them out.

corn and taco seasoningI poured a 16 ounce bag of frozen corn over top followed by a 1/2 cup of taco seasoning. I but my seasoning in bulk. I think this would be 2-3 envelopes of taco seasoning.

ingredients stirred upThen stir the ingredients up leaving the chicken settled on the bottom of the crock pot. Cook on low for 6-8 hours.

cooked taco bowl ingredientsAt this point you want to break up the meat. Use a large spoon or fork to stir up the ingredients and shred the chicken apart.

shredded chicken toppings for taco bowlsAt this point you can eat or let it set on low till you are ready to eat. If it starts to get a little dry, just add chicken broth or water so it doesn’t dry out. This will give you time to cook the rice and prep the toppings. Use the same toppings you would for your tacos.

taco bowl toppingsHere are some of my toppings. I also had lettuce, cheese and avocados I cut right before eating so they would wouldn’t brown.

To make the bowls, just layer rice followed by the chicken and then your toppings.

Chicken Taco BowlsOn a low carb diet? No problem!

Chicken Taco SaladJust use lettuce as your base and make a chicken taco salad.

Leftovers? Turn it into enchiladas. Or freeze the chicken to pull out later on. Add more chicken broth to the chicken mixture and make it into a chicken tortilla soup.

Hunk of Meat Monday: Crock Pot Chicken Taco Bowls

Prep time: 

Total time: 

Serves: 4

A recipe that can feed a crowd, is effortless, and gluten free for friends who need it. If you love Chipotle, you will love this recipe.
  • 1.5lb chicken breasts and/or thigns (turkey breast, beef or pork roasts can be substituted)
  • 2-3 cloves garlic (smashed and peeled)
  • 1 can Rotel (10 ounce can of diced tomatoes with green chiles)
  • 1 can diced tomatoes (14.5 ounce can)
  • 1 can green chiles (4 ounce can)
  • 1 can black beans (15 ounce can)
  • 1 cup frozen corn (8 ounces)
  • ¼ cup taco seasoning (1 envelope)
  • rice for four servings
  • taco toppings (cheese, veggies, sour cream, etc)
  1. Place chicken on the bottom of the crock pot and put garlic cloves on top of chicken.
  2. Pour remaining ingredients over top and stir together leaving chicken settled on the bottom. Cook on low for 6-8 hours.
  3. Stir ingredients and shred chicken. Eat immediately or continue to cook on low adding water if liquids begin to evaporate.
  4. Cook rice according to package directions and build bowls by layering rice, then chicken mixture and top with vegetables, cheese, sour cream or other ingredients you would typically put on tacos.

What do you have cooking this week? Be sure to link up and grab the #hunkofmeatmonday button over on the right.

Hunk of Meat Monday: Kickin’ King Ranch Chicken

Have you registered yet for the 101 Cozy Casseroles from Gooseberry Patch giveaway yet? Here is the Kickin’ King Ranch Chicken Casserole I talked about in the giveaway.

Kickin' King Ranch Chicken Casserole

Like the ravioli casserole, this was an easy recipe with standard ingredients that most people have on hand. I only made half of this recipe for us. I wasn’t sure how it would freeze with the tortilla chips in it. If you have ever frozen a recipe like this, let me know how it worked!

Maggie's Kickin' King Ranch Chicken Casserole

King ranch chicken ingredients

This casserole called for cooked cubed chicken. This momma stopped and bought a rotisserie chicken on the way home to make the chicken cooking faster:)

rotisserie chickenI pulled the skin off the chicken and shredded the chicken. I used the entire breast and also the thighs. The kids kidnapped the drumsticks for a an appetizers.

shredded chicken

I then added the cream of mushroom and chicken soup, Rotelle, and spices. I left the water out of the recipe. The mixture seemed pretty moist without the water.

casserole ingredientsMixed it all together before starting on the layers in the casserole dish.

Chicken mixNow the recipe calls for two bags of tortilla chips. I assumed I would need a whole bag for half the recipe. I by no means needed even a half of a bag for the bottom of a two quart casserole dish.

Tortilla chips on the bottom of a casserole dishOnce one layer of chips is down, pour the chicken mixture over the chips.

Chicken layer in casseroleCover the casserole with a cup and a half to two cups of shredded cheese.

Casserole covered in cheeseBake for 30 minutes on 350 degrees or until bubbly.

Baked king ranch casseroleThe recipe has a little heat to it with the chili powder, which we loved. However, if you are a family that doesn’t like a lot of heat, then you may want to cut back on the chili powder. But, boy is it good. We ate it with some of the tortilla chips that were left.

Kickin’ King Ranch Chicken

Prep time: 

Cook time: 

Total time: 

Serves: 6-8

A flavorful Tex-Mex chicken casserole that is easy to make with ingredients you will have on hand.
  • 3-4 chicken breasts and/or thigns (shredded or cubed)
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can Rotelle (10 oz can of diced tomatoes with green chiles)
  • 1½ teaspoon chili powder
  • 1 teaspoon garlic salt
  • 1 bag of tortilla chips
  • 2 cups shredded colby jack
Chicken Filling
  1. Shred or cube 3-4 cooked chicken breasts or thighs that have had the skin removed.
  2. Add the soups, Rotelle, and seasonings to the chicken in a large bowl and mix together.
  1. Put a single layer of tortilla chips in the bottom of an ungreased 2-quart casserole dish.
  2. Pour the chicken filling over the chips, covering completely.
  3. Sprinkle the chicken filling with the shredded cheese to cover completely.
  4. Bake on 350 degrees for 30 minutes or until casserole is bubbly.

What do you have cooking this week? Don’t forget to go register for the 101 Cozy Casseroles cookbook too!



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