25 EASY MEXICAN CROCKPOT RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Mexican meal in 30 minutes or less!
Nutrition Facts :
EASY MEXICAN POT ROAST CROCK POT RECIPE
Steps:
- In a Crock-Pot add roast, then the next 7 ingredients. Cook on low for 9 hours. When it is done, shred with two forks, then remove the lid and turn on high and allow the juice to cook down a bit.
- Steam the 3 bags of cauliflower rice in the microwave. Since you are steaming three bags I always add 5 minutes to the cooking time.
- In a 10.25-inch cast iron skillet melt 7 TB of butter. Add the steamed cauliflower rice and saute for 5-7 minutes on medium heat while stirring. Add salt and pepper to taste.
- Spoon the Mexican roast on top of the cauliflower rice allowing the juices to seep down into the cauliflower. Serve together.
Nutrition Facts : Calories 444 kcal, Carbohydrate 7 g, Protein 36 g, Fat 30 g, SaturatedFat 15 g, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
MEXICAN CROCK POT ROAST
Add some Ole! to your pot roast. You can adjust the spice by using hot or mild salsa and you can substitute jalapenos for the chilis.
Provided by Lorac
Categories Roast Beef
Time 10h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine salsa, paste, water, seasoning mix and chilis.
- Spoon 1/2 the mixture into the bottom of a crock pot.
- Add the roast and top with the remaining mixture.
- Cover and cook 8-10 hours on Low.
Nutrition Facts : Calories 771.8, Fat 41.8, SaturatedFat 16.4, Cholesterol 255.2, Sodium 2013.5, Carbohydrate 23.9, Fiber 5.9, Sugar 12.3, Protein 74.9
SLOW-COOKER MEXICAN POT ROAST
This pot roast, richly flavored with Mexican spices, might be the perfect weeknight family meal. Simply toss everything into the slow cooker in the morning, and it'll be ready when you are in the evening.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h15m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 410, Carbohydrate 21 g, Cholesterol 105 mg, Fat 1, Fiber 2 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 3 g, TransFat 1 g
MEXICAN POT ROAST
Freezes well. The meat can be used in burritos, tacos, Mexican dishes, and soups.
Provided by shasty
Categories World Cuisine Recipes Latin American Mexican
Time 8h25m
Yield 12
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a slow cooker.
- Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
- Cook on Low until meat is fall-apart tender, 8 to 10 hours.
Nutrition Facts : Calories 212.8 calories, Carbohydrate 5.4 g, Cholesterol 70.2 mg, Fat 11.2 g, Fiber 0.7 g, Protein 21.2 g, SaturatedFat 3.8 g, Sodium 771.9 mg, Sugar 2.1 g
MARIE'S EASY SLOW COOKER POT ROAST
Moist and juicy pot roast done in a slow cooker with carrots, onion and potatoes.
Provided by Marie Thomas
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 9h40m
Yield 8
Number Of Ingredients 8
Steps:
- Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
- Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
- Cover and cook on Low setting for 8 to 10 hours.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 18.2 g, Cholesterol 147.4 mg, Fat 30.6 g, Fiber 2.8 g, Protein 45.7 g, SaturatedFat 12.1 g, Sodium 271.9 mg, Sugar 2.4 g
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