Best Mexican Round Steak Crock Pot Recipes

SLOW-COOKER TEX-MEX ROUND STEAK

Steps:

• Spray 3 1/2- to 6-quart slow cooker with cooking spray. Cut beef into 6 pieces; place in slow cooker.
• In large bowl, mix remaining ingredients except cheese; pour over beef. Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Sprinkle with cheese.

SLOW COOKER MEXICAN BEEF STEAK

Steps:

• In crock pot, combine round steak, salt, garlic powder, chili powder and mustard; mix well. Cover with onion, bouillon cube, tomatoes, and kidney beans. Cover; cook on Low for 8 hours. Stir well; serve over rice.

CHARLEY'S SLOW COOKER MEXICAN STYLE MEAT

Steps:

• Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
• Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
• Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
• Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).

MEXICAN ROUND STEAK (CROCK POT)

Steps:

• 1. Gather ingredients. Rinse and drain pinto beans.
• 2. Slice up round steak in pieces. Put in bottom of crock pot.
• 3. Layer corn, pinto beans, salsa, onion and cilantro on top of the round steak.
• 4. Pour beef broth over top.
• 5. Cook in the crock pot for 5 hours on low.

SLOW COOKED MEXICAN ROUND STEAK

Steps:

• Trip any excess fat off of the round steak and place in a slow cooker.
• Mix together corn, onion, salsa, and beans and pour over meat.
• Cook on low for 7-8 hours.
• Cut meat into chunks or shred and serve with tortillas, cheese, and other additional toppings.

SLOW-COOKER TEX-MEX STEAK AND RICE

Steps:

• Cut beef steak into 4 serving pieces. Place beef in 3- to 4-quart slow cooker. Mix broth, tomatoes, cumin, salt and garlic in medium bowl; pour over beef.
• Cover and cook on Low heat setting 7 to 8 hours.
• Stir bell pepper mixture and rice into mixture in cooker. Increase heat setting to High. Cover and cook 20 to 30 minutes or until rice is tender.

KRIS' AMAZING SHREDDED MEXICAN BEEF

Steps:

• Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
• Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
• Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.

CROCK POT ROUND STEAK

Steps:

• Combine all ingredients in crock pot.
• Cook on low for 8-10 hours or on high for 5-6 hours.
• Goes well with mashed potatoes (makes a wonderful gravy!).

CROCK POT MEXICAN BEEF

Steps:

• Mix together garlic, pepper, salt, chili powder and mustard.
• Rub on one side of round steak.
• Cut round steak into strips.
• Place in bottom of crock pot.
• Cover with onion, bouillon granules and tomatoes.
• Cook on low for 6-8 hours.
• Turn crock pot to high for the last half hour of cooking and add beans.
• Serve over rice.