Crock Pot Tex Mex Pot Roast Recipes

TEX-MEX BEEF POT ROAST (CROCK POT)

Steps:

• Place beef roast in 6 qt crock pot.
• Add kidney beans, diced tomatoes, all seasonings and water.
• Set crock pot on high for 6 hours (if thawed) to 7 hours (when frozen).
• Add corn niblets and allow to heat for 5 minutes.
• Find and discard both bay leaves. Use a slotted spoon to drain liquid and serve. Can be eaten in flour tortillas if completely drained.
• Serves 10 4-ounce servings of meat.

CROCK POT TEX-MEX POT ROAST

Steps:

• Trim fat from meat. If necessary, cut meat to fit into a 3 1/2 or 4 quart slow cooker.
• Place meat in cooker.
• In a medium bowl, combine beans, corn, tomatoes and chipotle peppers.
• Pour bean mixture over meat in cooker.
• Cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours.
• Transfer meat to a cutting board.
• Slice meat and arrange in a shallow serving bowl.
• Using a slotted spoon, spoon bean mixture over meat.
• Drizzle with some of the cooking liquid; discard remaining liquid.

CROCK POT TEX MEX CHICKEN

Steps:

• Spray crock pot with cooking spray.
• Place chicken with seasoning and flour in slow cooker.
• Stir in all remaining ingredients except the shredded cheese; cover with lid.
• Cook on low for 6 to 8 hours.
• Stir well just before serving.
• Top with the shredded cheese and serve over rice.

TEX-MEX BEEF WRAPS (CROCKPOT)

Steps:

• 1. Blend chili powder, cumin, salt and red pepper. Rub meat all over with spice mixture. Place onion and garlic in bottom of 41/2-quart CROCK-POT® slow cooker; top with meat. Spoon 1/2 cup salsa over meat. Cover and cook on LOW 8 to 9 hours, or on HIGH 3 1/2 to 4 1/2 hours.
• 2. Remove meat from CROCK-POT® slow cooker; place on plate and use 2 forks to shred meat. Skim off and discard fat from cooking liquid; return meat to juices and mix well. Adjust seasonings. Place meat on warm tortillas; top with cheese, tomato, cilantro and avocado. Roll up to enclose filling. Serve with remaining salsa.

TEX-MEX PULLED PORK (CROCK POT)

Steps:

• Mix sauce ingredients in a 3-quart or larger crock pot; add pork, then spoon sauce over pork to cover.
• Cover cooker and cook on high 3 1/2 hours or on low 8 to 10 hours, until pork is tender; Remove pork to a cutting board and, using 2 forks, pull meat into shreds.
• Pour sauce into serving bowl; stir in cilantro and shredded pork and serve.

TEX-MEX CHILI (CROCK POT)

Steps:

• Brown beef and garlic until brown, drain well.
• Stir in chili powder and cumin, cook 2 minutes more.
• In crock pot, combine beans, celery, onion, peppers.
• Add undrained tomatoes, vegetable or tomato juice, tomato paste, and salt.
• Stir in meat mixture.
• Cover and cook on low 10-12 hours or high 4-5 hours.

SLOW-COOKER MEXICAN POT ROAST

Steps:

• Spray 5-quart slow cooker with cooking spray. Arrange onion and potatoes in slow cooker. Place beef over vegetables. Sprinkle with taco seasoning mix, cumin, red pepper, salt and pepper. Pour tomatoes over beef and vegetables.
• Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Serve beef and vegetables with sauce.