Crockpot Cheddar Taco Beef Barbacoa Tips, FAQ & printable recipe

Tips for success

For the best texture, choose a well-marbled beef chuck and trim any large pieces of fat before cooking.

The fat renders during the long cook, keeping the meat moist and adding flavor. If you prefer a leaner dish, you can trim more aggressively, but the meat may be slightly drier.

Let the dish rest for 5 to 10 minutes after shredding so the sauce thickens and clings to the beef. If the sauce is too thin, leave the slow cooker on HIGH with the lid off for 15 minutes. If it's too thick, stir in a splash of beef broth or water.

Variations

• Spicy Chipotle: Add 2 chipotle peppers in adobo sauce, minced, along with the salsa. The smoky heat pairs beautifully with the creamy cheese. Reduce the cheddar to 1 1/2 cups if you want a thinner sauce.
• Beef and Bean Burrito Bowl: Serve the barbacoa over a bed of lettuce with black beans, corn, avocado, and a drizzle of sour cream. Skip the rice for a lower-carb option. Top with crushed tortilla chips for crunch.
• Green Salsa Version: Substitute green salsa (salsa verde) for the chunky red salsa. The tangy tomatillo flavor pairs well with the cheese and beef. Add a pinch of cumin for extra warmth.
• Smoky Bacon Twist: Cook 4 slices of bacon until crisp, crumble, and stir into the finished barbacoa. The smoky saltiness enhances the beef and cheese. Garnish with extra bacon and green onions.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. The sauce may thicken when cold; add a splash of broth when reheating.

Freezer

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

Reheat

Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a little water or beef broth to loosen the sauce if needed.

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

Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if the sauce thickens too much.

Assemble the ingredients in the slow cooker insert the night before and refrigerate overnight. In the morning, place the insert in the slow cooker and cook on LOW as directed.

You can also cook the full dish, cool it completely, and refrigerate for up to 4 days. Reheat gently before serving.

Serving ideas

Serve this barbacoa over fluffy cilantro-lime rice for a hearty bowl. The creamy sauce soaks into the rice and makes every bite rich and satisfying.

Add a squeeze of fresh lime and a sprinkle of chopped cilantro for brightness. A dollop of sour cream or a few slices of avocado are also excellent.

For tacos, warm corn or flour tortillas and pile the barbacoa high. Top with shredded lettuce, diced tomatoes, and a spoonful of extra salsa. The creamy beef pairs well with crunchy toppings. You can also serve it as a filling for burritos, quesadillas, or nachos.

Frequently asked questions

Recipe card

Crockpot Cheddar Taco Beef Barbacoa

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

• 2 1/2 lb beef chuck cubes
• 1 oz taco seasoning mix
• 15 oz canned pinto beans, drained and rinsed
• 1 cup chunky salsa
• 8 oz cream cheese, softened and cut into cubes
• 2 cups shredded sharp cheddar cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

42 g

Carbohydrates

20 g

Fat

30 g

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