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Spicy Shredded Beef
Submitted by:  Teresa


    Prep Time: approx. 30 Minutes
Cook Time: approx. 2 Hours

" A good recipe for burritos, tacos, enchiladas, and all your favorite Tex-Mex foods. Freezes well in heavy duty plastic freezer bags. "
  • 2 tablespoons vegetable oil
  • 1 pound lean beef chuck, trimmed and cut into 1 inch cubes
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 (16 ounce) can  diced tomatoes

Heat the oil in a large skillet. Brown beef cubes for 10 to 12 minutes. Reduce the heat, add the garlic, salt and cumin. Cook another 15 minutes.


Add the can of tomatoes and heat to a boil. Reduce heat to simmer, cover and cook for 1 1/2 to 2 hours. Add water to the skillet as needed to keep the mixture from boiling dry.


When cooked very tender, cool, then shred the meat using 2 forks. Place back on heat and stir until most of the liquid has evaporated.


If planning to freeze, cool before packing in freezer bags and placing in freezer.


For soft burritos, top a warm flour tortilla with the meat mixture, salsa, and grated cheese.

Makes 4 to 6 servings


Nutrition at a glance
Servings Per Recipe: 4
amount per serving
Calories 351  
Protein 21g
Total Fat 27g
Sodium 693mg
Cholesterol 81mg
Carbohydrates 4g
Fiber 1g