This Slow Cooker Mexican Shredded Beef is one of those super easy and incredibly versatile recipes that can be served in so many ways.
It’s perfect in classic tacos or lettuce wraps or paired with rice or roasted vegetables. Leftovers can also be added to vegetable soups or mixed green salads for a quick lunch the next day.
Tip: For best results, allow meat to cook on low for at least 8 hours.
Amount Per Serving:Calories: 363 Saturated Fat: 9g Cholesterol: 130mg Sodium: 244mg Carbohydrates: 4g Fiber: 1g Sugar: 2g Protein: 37g
This dish pairs well with cauliflower rice – for those who are low-carb, and also cilantro lime rice for those who aren’t on a diet.