Cinco de Mayo Celebration

Shredded Beef Tacos

Looking for a meal to make for celebrating Cinco de Mayo, look no further.  This recipe is probably on of the best slow cooker recipes I have made, second only to the Guinness Corned Beef and Cabbage I make for St. Patrick’s Day.  This meat is extremely tender and tasty.  I made it with all the mild ingredients and the kids devoured it.  The recipe goes a long way, enjoy leftovers over brown rice or as a nacho topping.

Tex Mex Beef in Slow Cooker

16 oz. jar of thick and chunky salsa
1 c. of beer
6 oz. can of tomato paste
1 packet taco seasoning
3 lb. Boneless beef roast
1/2 t. salt
1/2 t. pepper
2 T. peanut butter
1/3 c. chopped cilantro
Queso Blanco cheese, crumbled
Lettuce, finely shredded

1. Place salsa, beer, tomato paste and taco seasoning in 5-qt (or larger) slow cooker. Stir to mix. Rub beef with salt and pepper; add to slow cooker and spoon sauce mixture over it.
2. Cover and cook on low for 8 – 10 hours until beef is very tender when pierced. Remove to cutting board. Stir peanut butter and cilantro into sauce. Shred meat and add back to sauce.
3. Warm tortillas, fill with meat and top with lettuce and cheese.

Serve with jicama and avocado salad and your favorite Mexican beer or margarita.


Shared on Beauty and Bedlam Tasty Tuesday and Life As Mom Ultimate Recipe Swap and Make a Food-“e”-Friend Monday


  1. jilly says:

    Guess I could make this and not put the silly ann tro in for Scott! I was looking for a good crock pot recipe for this week, not having a night at home to cook anything bites when it comes to having leftovers for lunch!

  2. Jacky Hackett says:

    Definitely! This is a great one because it does well for 10 hours on low. I seem to only run across recipes that cook for 6 – 8 hours. that is a hard time range for us.

  3. LSC says:

    I'm going to try this in Tucson. I am celebrating Cinco de Mayo with two Puerto Rican friends at an Italian restaurant. Viva Diversity.

  4. Carla says:

    Hi, visiting from This Weeks Cravings. Love the idea of the addition of the peanut butter. I’m bookmarking this one. Thanks.

Comments are closed.