Prep: 15 Minutes or Less Cook: 8 to 9 hours (on low) Numbers of Serves: 6 to 8 servings

southwestern-pulled-beef-mexican-homemade-recipe

This slow cooked beef dish is a great way to pack some high quality, lean protein into your day, which keeps you feeling full and helps build and repair muscles. Because it’s cooked slowly with ingredients like green chilies, onions, tomato sauce, and a mix of spices, you get a ton of natural flavor without needing to load up on extra heavy fats or oils. Spices like cumin, oregano, and chili powder aren't just there for taste either they are loaded with antioxidants that help fight inflammation and naturally boost your digestion. Plus, if you load up your tacos with fresh toppings like lettuce and tomatoes, you're sneaking in some extra vitamins and fiber to make it a completely balanced, wholesome meal.


Ingredients

  • 2 cans (4 ounces each) chopped green chilies
  • 1 can (8 ounces) tomato sauce
  • 1 cup barbecue sauce
  • 1 large sweet onion, thinly sliced
  • 1/4 cup chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 boneless beef loin roast (2 to 2-1/2 pounds)
  • Flour tortillas
  • Toppings: sour cream, shredded lettuce and chopped tomatoes, optional
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    Instructions

    1. In a 3-qt. slow cooker, combine the chilies, tomato sauce, barbecue sauce, onion, chili powder, cumin and oregano.
    2. Add beef. Cover and cook on low for 8-9 hours or until meat is tender.
    3. Remove beef. When cool enough to handle, shred meat using two forks.
    4. Return to slow cooker and heat through.
    5. Serve on tortillas; top with sour cream, lettuce and tomatoes if desired.

    Yield: 6-8 servings.