Taco night just got better. I know, I know, you didn’t think that was possible. It is when you add delicious spicy Mexican beef to your taco. The flavor is incredible so you don’t need to spend time making additional items to top it. This recipe was the perfect change up from our usual ground beef tacos and the prep time was less because the slow cooker did all the work. That sounds amazing right? Wait…it get’s better, with the leftovers, I made beef brisket sandwiches with a side of cole slaw and beef + rice bowls which were both equally as yummy. I only had to cook one time and got three different meals out of it. This one is a keeper for sure. If you don’t have time to make it now, click print and you can print now or save as a PDF for later. Enjoy!
Mexican Beef Brisket
- 1, 4lb chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 cup green chili peppers, diced
- 2 teaspoons of chili powder
- 1 teaspoon of garlic power
- Heat olive oil in large skillet on medium-high heat
- Trim all excess fat off the roast and season with salt and pepper, place roast in skillet and quickly brown on each side
- Transfer roast to slow cooker and add the rest of the ingredients, cover 1/3 of the roast with water
- Cook on high for 6 hours (add more water if it starts to evaporate and roast is no longer partially covered)
- Cook on low for an additional 2-4 hours until tender.
- Serve on taco shells with avocado, tomato + sour cream.
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