Crock Pot Tex Mex Pot Roast Food

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.

TEX-MEX CROCK POT MEATLOAF DINNER

Steps:

• Combine beans and corn in a 4 quart slow cooker.
• In a large bowl, combine ground beef, corn chips, 1/3 cup picante sauce and egg.
• Mix well with hands and shape into a round flat loaf.
• Place loaf in the slow cooker on top of the beans and corn.
• Top with remaining 1/3 cup picante sauce.
• Cover and cook on low setting for 8-10 hours until beef is no longer pink.
• I use a meat thermometer stuck in the middle of the loaf to determine doneness.
• Place meatloaf on serving platter and cut into wedges. Serve with beans and corn mixture.

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.

MEXICAN CROCK POT ROAST

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.

CROCK POT TEX MEX POT ROAST

Steps:

• Add all ingredients except for roast and onions to crock pot. Add roast and turn to coat with sauce. Add onions around roast and coat with sauce as well.
• Cover and cook on low for 8 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.

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 BEEF BARBECUE

Steps:

• Combine all ingredients, EXCEPT MEAT, in the crock pot; stir well.
• Add meat and stir to coat.
• Cover and cook on LOW-10 hours or on HIGH-5 hours.
• Remove the meat and shred with a large fork.
• Return the meat to the crock.
• Stir well.
• Serve on fresh soft rolls.

SLOW-COOKER TEX-MEX CHICKEN

Steps:

• Mix 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 (or on HIGH for 3 to 4 hours).
• Stir just before serving.
• Top with the shredded cheese.
• Serve over rice and garnished with fresh green onions and cilantro.