Crockpot Cheddar Enchilada Beef Barbacoa

This slow cooker beef barbacoa is the ultimate set-and-forget dinner. Cubes of beef chuck simmer low and slow in red enchilada sauce with pinto beans, cream cheese, and sharp cheddar until the meat is fall-apart tender.

The result is a rich, creamy, and deeply savory dish that tastes like it took hours of hands-on work—but it's mostly hands-off. Serve it over rice or in tacos for a meal the whole family will love.

This recipe turns a handful of pantry staples into a comforting, restaurant-quality meal. The slow cooker does all the work: the beef chuck cubes become meltingly tender, the enchilada sauce infuses every bite with smoky warmth, and the cream cheese and cheddar melt into a velvety sauce that coats the beans and meat.

It's the kind of dinner that makes the house smell amazing and fills everyone up with minimal effort. Perfect for busy weeknights or lazy weekends.

Ingredients

Why this recipe works

Slow cooking is the secret to transforming tough beef chuck into fork-tender perfection. The low heat breaks down the collagen in the meat over several hours, resulting in shreds that are juicy and full of flavor. The beef absorbs the enchilada sauce as it cooks, creating a deeply seasoned base for the dish.

The combination of cream cheese and cheddar creates a sauce that is both creamy and sharp. The cream cheese melts into the sauce, adding richness without making it heavy, while the cheddar brings a bold, tangy flavor. The pinto beans add texture and heartiness, making this a complete meal in one pot.

Notes and substitutions

Choose beef chuck cubes that are well-marbled; the fat keeps the meat moist during the long cooking time. If you can't find pre-cut cubes, cut a chuck roast into 1-inch pieces.

The red enchilada sauce can be mild or spicy—use your favorite brand. For a from-scratch version, homemade enchilada sauce works beautifully.

The cream cheese should be softened to room temperature before adding, so it melts smoothly into the sauce. If you forget, cut it into cubes.

Sharp cheddar is the best choice for its distinct flavor, but a Mexican cheese blend or Monterey Jack also works. This recipe is naturally gluten-free; check the enchilada sauce label to be sure.

• beef chuck cubes: boneless beef short ribs or brisket, cut into 2-inch pieces
• red enchilada sauce: homemade enchilada sauce or a can of red enchilada sauce
• pinto beans: black beans or kidney beans, drained and rinsed
• sharp cheddar cheese: Monterey Jack or a Mexican cheese blend

Equipment

• 6-quart slow cooker
• Measuring cups
• Can opener
• Cutting board
• Chef's knife
• Mixing spoon
• Tongs
• Two forks