This Mexican-flavored beef will turn your next family dinner into a fiesta! Cooked in the slow cooker or pressure cooker, you can use this flavorful & versatile beef in a variety of recipes.
Updated 2019 with Instant Pot instructions
You know I love Mexican food! For this recipe, I took my favorite Mexican flavors and added them to a beef roast. That’s pretty much it. Simple yet very flavorful. The spice rub is a homemade mixture of spices that you probably have already in your pantry. While I wouldn’t call this spicy, it does have a little bit of a kick to it. If you’re concerned about that, I suggest you lower the chili powder amount and/or omit the red pepper flakes.
To sear or not to sear? That always seems to be the question. When I use the slow cooker, I usually don’t take the time to pan-sear my meat beforehand however as you can see in the pics, this time I was feeling feisty so I did this time. If you don’t have time for that step don’t worry, your roast will still taste good. For the pressure cooker, searing is a part of the process so it’s included in the step. Depending on how tough of a cut, your meat might take longer than usual. A chuck roast only took 40 minutes in the pressure cooker for me however a rump roast the exact same size took 60 minutes. One of my main rules of thumbs with slow cooking meats is that you should cook the meat until it’s so tender it falls apart easily with a fork. I like to keep cooking my roast until it’s that tender.
What kind of roast can be used? You can pretty much use your preferred cut of beef roast whether it be chuck roast, round roast, rump roast. I used a chuck roast when I made this in the slow cooker and a round roast for the electric pressure cooker (Instant Pot). Don’t have a roast? You can use a cut like brisket for even a couple of pound of flank steak. Since the beef is being shredded down here, you have a few options here.
If you’re looking to make this low-carb, paleo, or whole30, all you need to do is omit the corn and black beans and use compliant enchilada sauce (easy to find or make your own). Did I mention is one of those recipes that will have your entire kitchen smell amazing?? It will.
Instant Pot Mexican Beef VIDEO:
- 2–3 lb beef roast
- 2 tsp oil (for IP)
- 1 cup enchilada sauce
- 15 ounces black beans, drained & rinsed
- 15 ounces corn, drained & rinsed
- 4 ounces diced green chilies
- 1 bell pepper, sliced
- 1 onion, sliced
- 1/4 cup fresh cilantro for garnish
- 1 tsp salt
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp red pepper flakes
- Season roast generously with spice mix. Optional – heat oil in a large skillet over medium-high heat. Add seasoned roast and sear a few minutes each side.
- Add enchilada sauce to the bottom of the slow cooker. Add seared roast on top.
- Add onion, bell pepper, corn, black beans and green chilies.
- Cook HIGH 4-5 hours or LOW 8-9.
- Season roast with spice mix. Turn on the IP and select Sauté. Once hot add oil to the pot. Add the beef and sear until browned. Remove beef from the IP and set aside.
- Add onion, bell pepper, and garlic and cook until soft, 3-5 minutes. Add the enchilada sauce and using a wooden spoon scrape well the bottom of the IP to remove any bits that stuck to it, make sure you scrape it well to avoid burning during cooking.
- Add the beef back to the pot along with the black beans, corn, and green chilies. Stir to mix well.
- Close lid and seal valve. Set high pressure and cook for 40 minutes. Natural release pressure for 10 minutes then manually the remaining pressure.
Versatile!! You can serve this so many different ways – in a tortilla as tacos, over greens for a nice salad, or as enchilada filling like I did.
This Mexican beef mixture makes for a great enchilada filling!
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