Slow Cooker Shredded Tex-Mex Beef

Slow Cooker Shredded Tex-Mex Beef
December 11, 2017 Fitness Chef
In Fitness Recipes

Prep: 10 Mins  Slow Cooker: 6-8 Hours  Portions:4



1kg of lean cut beef (round steak, silverside or topside)

1 tsp of coconut oil

1 can of chopped tomatoes

2 onions

2 red chillis

1 tbsp of chipotle flakes

2 tbsp of cumin

2 tbsp of paprika

2 tbsp garlic powder

Salt & Pepper

1 egg (optional)



  1. Add coconut oil and place beef in the slow cooker before mixing up the cumin, paprika, garlic powder, chipotle flakes, salt and pepper and sprinkling over the beef.
  2. Empty chopped tomatoes, chopped onion and red chilli into the slow cooker over the top of the beef.
  3. Set slow cooker to ‘low’ and cook ingredients for 8 hours.
  4. After 8 hours the beef should be tender. Shred it up with 2 forks and stir into the spicy tomato sauce before removing from the slow cooker and serving OR adding to a frying pan,, cracking an egg in and cooking for a further 5 minutes.

This recipe is an ideal filling for homemade burritos, enchiladas, quesadillas, tacos!


Calories per portion:352

Macros per portion: 42g of protein, 19g of carbs, 12g of fat

With egg: Calories per portion: 415

Macros per portion: 47g of protein, 19g of carbs, 17g of fat

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