Pulled Mexican Beef With Cheesy Corn Chips Recipe

Recipe By Slurrp

Pulled Mexican Beef with Cheesy Corn Chips is a delicious and flavorful dish that combines tender shredded beef with a spicy and tangy Mexican sauce. The beef is slow-cooked until it is melt-in-your-mouth tender, then shredded and mixed with the sauce. The dish is served on a bed of crispy corn chips and topped with melted cheese, creating a satisfying and indulgent meal. It is perfect for a casual dinner or a game day snack.

4.2
21 Rating -
Rate
Non Vegdiet
10minstotal
5minsPrep
5minsCook
10m.total
5m.Prep
5m.Cook
Pulled Mexican Beef With Cheesy Corn Chips
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Ingredients for Pulled Mexican Beef With Cheesy Corn Chips Recipe

  • 1/2 pound Beef Chuck Roast
  • 1/4 Onion, Diced
  • 3/4 cloves Cloves Of Garlic, Minced
  • 1/2 Chipotle Peppers In Adobo Sauce, Minced
  • 1/4 cup Tomato Sauce
  • 1/4 cup Beef Broth
  • 1/4 tablespoon Chili Powder
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Paprika
  • As required Salt And Pepper To Taste
  • 1 cup Corn Chips
  • 1/2 cup Shredded Cheese
  • No.s Chopped Cilantro, Diced Tomatoes, And Sliced Jalapenos For Garnish

Directions: Pulled Mexican Beef With Cheesy Corn Chips Recipe

Cooking Directions

  • STEP 1.In a slow cooker, combine beef, onions, garlic, chipotle peppers, tomato sauce, beef broth, and spices.
  • STEP 2.Cook on low heat for 8-10 hours, or until the beef is tender and easily shreds with a fork.
  • STEP 3.Remove the beef from the slow cooker and shred it using two forks.
  • STEP 4.Return the shredded beef to the slow cooker and mix it with the sauce.
  • STEP 5.Preheat the oven to 350°F (175°C).
  • STEP 6.Spread a layer of corn chips on a baking sheet and sprinkle with shredded cheese.
  • STEP 7.Bake in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly.
  • STEP 8.Serve the pulled Mexican beef on top of the cheesy corn chips and garnish with chopped cilantro, diced tomatoes, and sliced jalapenos.
  • STEP 9.Enjoy immediately.

Cooking Tips

  • For extra flavor, marinate the beef in the sauce overnight before cooking.
  • If you don't have a slow cooker, you can also cook the beef in a Dutch oven or a large pot on the stovetop over low heat for 4-5 hours.
  • Feel free to customize the toppings to your liking. You can add sour cream, guacamole, or salsa.
  • Leftover pulled Mexican beef can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, simply microwave or warm it up in a skillet over medium heat until heated through.

Storage and Serving

  • Leftover pulled Mexican beef can be stored in an airtight container in the refrigerator for up to 3 days.
  • To serve, simply reheat the beef in the microwave or warm it up in a skillet over medium heat until heated through.
  • Serve the pulled Mexican beef on top of the cheesy corn chips and garnish with chopped cilantro, diced tomatoes, and sliced jalapenos.
Nutrition
value
604
calories per serving
19 g Fat41 g Protein63 g Carbs24 g FiberOther

Current Totals

  • Fat
    19g
  • Protein
    41g
  • Carbs
    63g
  • Fiber
    24g

MacroNutrients

  • Carbs
    63g
  • Protein
    41g
  • Fiber
    24g

Fats

  • Fat
    19g

Vitamins & Minerals

  • Calcium
    401mg
  • Iron
    9mg
  • Vitamin A
    33mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    379mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    10mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    224mg
  • Manganese
    1mg
  • Phosphorus
    661mg
  • Selenium
    33mcg
  • Zinc
    8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp