Crockpot Cheddar Taco Beef Barbacoa Step-by-step instructions

Before you start

Before starting, cut the beef chuck into 1 1/2-inch cubes if not already cubed. Drain and rinse the canned pinto beans to remove excess sodium.

Soften the cream cheese by leaving it at room temperature for 30 minutes, then cut it into cubes. Shred the cheddar cheese from a block. Have the taco seasoning and salsa measured and ready. No other prep is needed.

Instructions

Layer and Slow Cook

1. 1Layer the Ingredients
   Place the beef chuck cubes in the bottom of a 6-quart slow cooker. Sprinkle the taco seasoning over the beef. Add the drained pinto beans and pour the salsa over the top, spreading it evenly. Place the cream cheese cubes in the center of the mixture and scatter the shredded cheddar over everything.
   Look for The slow cooker should be about two-thirds full with the beef and beans covered in salsa and cheese.
   Tip Do not stir after adding the cheese; it will melt and blend during cooking.
2. 2Cover and Cook Low
   Cover the slow cooker and set it to LOW. Cook for 8 to 9 hours, until the beef is fork-tender and easily shreds. Avoid opening the lid during the first 6 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The aroma of taco seasoning and cheese will fill the kitchen after a few hours.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If you need it faster, cook on HIGH for 4 to 5 hours, but the texture is best on LOW.

After layering all ingredients, the slow cooker is full with beef, beans, salsa, and cheese. The raw beef is visible under the seasoning and salsa, with cream cheese and cheddar on top.

As it cooks, the cheese melts and the sauce begins to bubble. By the end, the kitchen smells of taco spice and cheese.

Shred and Combine

3. 3Shred the Beef
   Turn off the slow cooker. Using two forks, shred the beef directly in the pot, mixing it with the beans and sauce. The beef should pull apart easily with little resistance. If any large chunks remain, break them apart with the forks.
   Look for The beef shreds into long, tender strands and the sauce is thick and creamy.
   Tip Remove any large pieces of fat before shredding for a cleaner texture.
4. 4Stir in the Melted Cheese Sauce
   Stir the shredded beef and beans into the creamy cheese sauce until everything is well combined. The sauce should coat the beef and beans evenly. Let the mixture sit for 5 minutes so the sauce thickens slightly.
   Look for The sauce is smooth and velvety, clinging to the beef and beans.
   Tip If the sauce seems too thin, leave the lid off for 10 minutes to let it reduce.

Once the beef is fork-tender, shred it directly in the pot. The sauce is thick and creamy, coating the beef and beans. The cheese is fully melted and the mixture is a uniform golden-orange color. Stir until everything is well combined and the beef soaks up the sauce.

Serve and Enjoy

5. 5Serve with Cilantro-Lime Rice
   Spoon the barbacoa over fluffy cilantro-lime rice or serve it in warm tortillas. Top with fresh cilantro, diced onion, or a squeeze of lime if desired. The dish is rich and creamy on its own, so keep toppings simple.
   Look for The beef is glistening with cheese sauce and the rice absorbs the extra gravy.
   Tip Warm tortillas in a dry skillet for 30 seconds per side before serving.

The barbacoa is ready to serve over rice or in tortillas. The beef is glistening with creamy sauce, and the beans are tender. Each scoop holds together on the spoon. The dish is rich and satisfying, with a mild heat from the salsa and a sharp cheddar finish.

Common mistakes

A common mistake is lifting the lid too often, which lets heat escape and extends cooking time. Another is using a lean cut of beef, which can become dry and tough.

Overcrowding the slow cooker can cause uneven cooking, so use the right size. Finally, adding the cheese at the beginning is correct here, but stirring too early can break the sauce. Let it cook undisturbed.

How to tell it’s done

The beef is done when it shreds easily with a fork and the internal temperature reaches at least 145°F (63°C) for whole cuts of beef. The meat should be tender enough that it falls apart with gentle pressure.

The sauce will be thick and creamy, with the cheese fully melted and blended. If the sauce looks separated, stir vigorously to bring it back together.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest