Crockpot Beef Barbacoa with Corn and Monterey Jack Tips, FAQ & printable recipe

Tips for success

For the most flavorful results, use a good-quality taco seasoning that includes cumin, chili powder, and garlic. If you have time, make your own blend to control the heat level. You can also add a pinch of smoked paprika for extra smokiness.

When choosing green chiles, roasted Hatch chiles are the classic choice, but canned diced green chiles work well in a pinch. If you like heat, leave some seeds in the chiles or add a chopped jalapeño.

To achieve the creamiest sauce, use full-fat sour cream and freshly shredded Monterey Jack cheese. Pre-shredded cheese often contains anti-caking agents that can affect melting.

If you want to lighten the dish slightly, you can use half sour cream and half plain Greek yogurt, but note that yogurt may curdle if the slow cooker is on high heat. For a more intense cheese flavor, substitute half of the Monterey Jack with sharp cheddar or pepper jack.

Variations

• Spicy Chipotle Version: Add 1 to 2 chipotle peppers in adobo sauce, minced, along with the taco seasoning. This adds a smoky, spicy depth that pairs perfectly with the creamy cheese. Adjust the amount to your heat preference.
• Chicken Barbacoa: Substitute boneless, skinless chicken thighs for the beef chuck. Cook on low for 4 to 5 hours, or until chicken is shreddable. The cooking time is shorter, so check for doneness earlier. Ensure the chicken reaches 165°F (74°C).
• Black Bean and Corn Addition: Add 1 cup of drained and rinsed black beans along with the corn for extra heartiness. This stretches the dish further and adds a nice texture contrast. You may need to add a splash of broth if the mixture seems dry.
• Creamy Tomatillo Version: Replace the sour cream with 1 cup of tomatillo salsa (green salsa) and reduce the taco seasoning to 1 tablespoon. This gives a tangy, slightly tart flavor that complements the beef and cheese. The sauce will be a bit thinner but still delicious.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of broth or water to loosen the sauce if needed.

Store any leftover beef barbacoa in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld as it sits, making it even more delicious the next day. To reheat, warm it gently in a saucepan over medium-low heat, adding a splash of water or broth if the sauce has thickened too much. You can also reheat individual portions in the microwave. This dish freezes well, too—see the freezer notes below.

This recipe is perfect for meal prep. You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate overnight. In the morning, place the insert in the slow cooker and cook as directed.

Alternatively, you can cook the beef barbacoa entirely, let it cool, and store it in the refrigerator for up to 3 days before serving. Reheat gently on the stovetop or in the slow cooker on low until warmed through. This makes it an excellent option for busy weeks or entertaining.

Serving ideas

Serve the beef barbacoa with warm flour tortillas for a classic taco experience. You can also set up a toppings bar with diced onion, fresh cilantro, sliced avocado, lime wedges, and salsa. For a heartier meal, serve over rice or quinoa, or stuff into burritos with beans and rice.

The creamy sauce is also delicious spooned over crispy tostadas or used as a filling for enchiladas. Don't forget a side of Mexican street corn or a simple green salad to round out the meal.

This dish is incredibly versatile. The leftovers can be repurposed into nachos, quesadillas, or even a hearty chili. If you're serving a crowd, keep the slow cooker on warm so guests can serve themselves. The flavors are rich and satisfying, so a little goes a long way. Pair it with a cold beer, a margarita, or a sparkling water with lime for a complete meal that feels like a celebration.

Frequently asked questions

Recipe card

Crockpot Beef Barbacoa with Corn and Monterey Jack

Prep 15 minCook 6 hRest 10 minTotal 6 h 25 minServes 8

Ingredients

• 2 1/2 lb beef chuck cubes
• 1 cup roasted green chiles, chopped
• 1 1/2 cups sweet corn kernels (frozen or fresh)
• 2 tbsp taco seasoning
• 1 cup sour cream
• 2 cups shredded Monterey Jack cheese
• Warm flour tortillas, for serving

Instructions

1. Place the beef chuck cubes in the bottom of a 6-quart slow cooker. Scatter the chopped roasted green chiles and sweet corn over the beef. Sprinkle the taco seasoning evenly over everything.
2. Dollop the sour cream over the beef mixture, then sprinkle the shredded Monterey Jack cheese evenly on top. Do not stir—this helps the cheese melt into a creamy layer as it cooks.
3. Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is fork-tender and easily shreds. The cheese will have melted into the sauce. Let it rest for 3 minutes before slicing.
4. Using two forks, shred the beef directly in the slow cooker. Stir the shredded beef into the sauce so it absorbs the creamy, smoky flavors. Let it rest for at least 3 minutes before serving.
5. Warm the flour tortillas. Spoon the beef barbacoa onto a plate and serve with the warm tortillas on the side. The sauce should be thick and creamy, clinging to the beef.

Contains: milk, gluten

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

18 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.