Dinner · Part 3 of 3: Tips & recipe card

Crockpot Cheddar Enchilada Beef Barbacoa Tips, FAQ & printable recipe

Name: Crockpot Cheddar Enchilada Beef Barbacoa
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Mexican
Ingredients: 2 1/2 lb beef chuck cubes; 1 cup red enchilada sauce; 1 can (15 oz) pinto beans, drained and rinsed; 8 oz cream cheese, softened; 2 cups shredded sharp cheddar cheese

By Clara Weller · Oct 29, 2026

Slow cooker full of shredded beef barbacoa with red enchilada sauce and melted cheddar cheese

Prep: 10 min
Cook: 8 h
Total: 8 h 10 min
Serves: 6

Tips for success

For the best flavor, sear the beef cubes in a hot skillet with a little oil before adding them to the slow cooker. This extra step adds a deep, caramelized crust that enhances the overall dish.

If you have time, it's worth the effort. Just be sure to deglaze the pan with a splash of water or broth and add that liquid to the slow cooker.

To make the dish spicier, use a hot enchilada sauce or add a diced jalapeño along with the other ingredients. For a milder version, choose a mild sauce and use a mild cheddar.

You can also add a teaspoon of ground cumin or smoked paprika to the beef before cooking for extra warmth. Taste and adjust the seasonings before serving.

Variations

Spicy Chipotle Version: Add 1-2 chipotle peppers in adobo sauce, minced, along with the other ingredients. This adds a smoky, spicy kick. You can also use chipotle enchilada sauce if available.
Beef and Bean Burrito Bowls: Serve the barbacoa over cilantro-lime rice, then top with black beans, corn, pico de gallo, and a dollop of sour cream. This turns the dish into a hearty bowl.
Low-Carb Lettuce Wraps: Spoon the barbacoa into large lettuce leaves, such as romaine or butter lettuce. Top with shredded cabbage, avocado, and a drizzle of lime crema for a fresh, low-carb meal.
Cheesy Enchilada Casserole: Layer the cooked barbacoa in a baking dish with corn tortillas and extra enchilada sauce. Top with more cheese and bake at 375°F until bubbly. This makes a great casserole.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently. Add a splash of broth if needed to restore the sauce's consistency.
Freezer: Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Alternatively, microwave in 30-second increments.

Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even better the next day.

Reheat gently on the stovetop or microwave until hot. The sauce may thicken upon refrigeration; add a splash of water or broth when reheating to loosen it.

This dish is perfect for meal prep. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed. You can also cook the full recipe, cool it completely, and freeze in portion-sized containers for up to 3 months.

Serving ideas

Serve the barbacoa over cilantro-lime rice for a complete meal. The rice soaks up the flavorful sauce and adds a fresh contrast to the rich beef. Alternatively, serve in warm corn or flour tortillas with your favorite toppings like diced onions, fresh cilantro, or a squeeze of lime.

This dish also works well over nachos, in burrito bowls, or as a filling for enchiladas. The creamy, cheesy sauce pairs well with cool toppings like sour cream or avocado. For a low-carb option, serve on a bed of shredded lettuce or with roasted vegetables. The possibilities are endless.

Frequently asked questions

Can this recipe be made in a pressure cooker?

Yes, the same ingredients can be cooked in an Instant Pot. Cook on high pressure for 60 minutes with natural release. Shred the beef and then use the sauté function to reduce the sauce if needed.

Is it necessary to sear the beef before slow cooking?

No, searing is optional. The slow cooker will still produce tender beef, but searing adds a deeper flavor through browning. If you have time, it enhances the dish, but it's not required.

Can the leftovers be frozen?

Yes, the barbacoa freezes well. Let it cool completely, then transfer to airtight containers or freezer bags. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.

What can be used instead of cream cheese?

For a similar creamy texture, use mascarpone cheese or a block of cream cheese alternative. Neufchâtel cheese, which has less fat, also works. For a dairy-free version, use a dairy-free cream cheese substitute.

How can the dish be made less spicy?

Choose a mild red enchilada sauce and use a mild cheddar cheese. You can also reduce the amount of enchilada sauce and add a little water or beef broth to keep the moisture. Taste before serving and adjust.

Recipe card

Crockpot Cheddar Enchilada Beef Barbacoa

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

2 1/2 lb beef chuck cubes
1 cup red enchilada sauce
1 can (15 oz) pinto beans, drained and rinsed
8 oz cream cheese, softened
2 cups shredded sharp cheddar cheese

Instructions

Place the beef chuck cubes in the bottom of a 6-quart slow cooker. Pour the red enchilada sauce over the beef, then add the drained pinto beans. Place the block of cream cheese in the center of the mixture and scatter the shredded cheddar over the top.
Cover the slow cooker and cook on low heat for 8 hours, or until the beef is fork-tender and shreds easily. Do not lift the lid during cooking to allow the heat to build.
Once the beef is tender, use two forks to shred the chuck cubes directly in the slow cooker. Stir the shredded beef into the sauce and beans until everything is well combined and coated in the cheesy enchilada sauce. Let it rest for 3 minutes before slicing.
After shredding, let the beef rest in the warm slow cooker for at least 3 minutes before serving. This allows the juices to redistribute and ensures the meat stays moist.
Serve the barbacoa over cilantro-lime rice or with warm tortillas, if desired. Spoon extra sauce over the top and enjoy while hot.

Contains: milk

Estimated nutrition per serving

Calories: 580
Protein: 35 g
Carbohydrates: 12 g
Fat: 42 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.