Slow Cooked Mexican Beef

Slow Cooked Mexican Beef is a crowd pleaser. It’s super easy to prepare, can be made in advance and is perfect for nachos, burritos, tacos, enchiladas, or Mexican rice bowls.

Slow Cooked Mexican Beef Recipe


  • 1 Tb oil
  • 1 brown onion diced
  • 3 tsp cumin,
  • 3 tsp ground coriander,
  • 3 tsp dried oregano,
  • 3 tsp paprika
  • 1/2 tsp chili flakes (optional)*
  • 400g tin chopped tomatoes
  • 3 cloves garlic crushed
  • 1 tsp sea salt
  • 1 kg diced beef (casserole, chuck steak, or anything suitable for a slow cooking)
  • 1 tin red kidney beans rinsed and drained (optional)


  1. Salt beef and brown in a hot pan with a little oil. Place in the slow cooker. (This step is optional- when in a rush you can add the meat to the slow cooker without browning).
  2. Heat oil in a fry pan and fry onion until brown.
  3. Add all dried herbs and spices and fry for 30 seconds or until fragrant.
  4. Add tomatoes and garlic and stir until it it comes to the boil.
  5. Pour the mixture into the slow cooker with the beef and stir to completely cover.
  6. Turn slow cooker on and cook for 4-6 hours. It is cooked when the beef shreds easily with a fork.
  7. Half an hour before turning off, check seasoning and add kidney beans to heat through.

Optional step 8: To achieve the texture often found in mexican restaurants, use a stick blender and roughly blend about 1/3 of the beef and bean mix.

*use 1 tsp chilli if you like it spicy

**If using dry kidney beans, add them at the beginning of cooking time and add 1/2 cup of water for them to absorb.

This recipe also works well on the stovetop. Just place mixture in a pot on a low heat and cook for 2-3 hours or until beef can be easily shredded with a fork. Check every 20 minutes, stir and add a little water as it begins to dry out.

This recipe is easily doubled or tripled when using a large slow cooker. Great for feeding the masses or to do up individual portions and freeze for super quick and tasty last minute meal.

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