Easy Crockpot Pepper Jack Hatch Chile Corn Beef Barbacoa

This slow cooker beef barbacoa is the ultimate set-it-and-forget-it dinner. Cubes of beef chuck are layered with green chiles, sweet corn, and taco seasoning, then smothered in a creamy queso blanco and pepper jack cheese sauce. After hours of gentle simmering, the beef becomes melt-in-your-mouth tender, and the sauce turns rich, spicy, and irresistibly cheesy. Serve it over chips with Mexican rice, or pile it into warm tortillas for an easy weeknight meal that tastes like a fiesta.

This recipe is a true dump-and-go slow cooker meal. You simply layer the ingredients in the crockpot, cover, and let time work its magic. The beef chuck cubes become incredibly tender as they cook low and slow, while the green chiles and corn add a subtle Southwest flavor.

The queso blanco and pepper jack cheese melt into a velvety sauce that coats every strand of shredded beef. Perfect for feeding a crowd or for meal prepping, this dish is as versatile as it is delicious. Serve it over rice, on nachos, or in tacos for a satisfying dinner any night of the week.

Ingredients

Why this recipe works

The beauty of this recipe lies in its simplicity. By layering the ingredients without stirring, you create distinct pockets of flavor that slowly meld together during the long cooking time.

The beef chuck, a well-marbled cut, breaks down into tender shreds as the collagen renders, resulting in a rich, beefy flavor that absorbs the spices and chiles. The queso blanco and pepper jack cheese melt into a smooth, creamy sauce that clings to the meat, creating a luscious texture that's both comforting and indulgent.

Slow cooking at a low temperature for an extended period is the key to transforming tough cuts of beef into fork-tender perfection. The gentle heat allows the connective tissue to dissolve without drying out the meat, and the liquid from the chiles, corn, and cheese creates a self-basting environment.

This hands-off method ensures that the beef stays moist and flavorful, while the sauce thickens slightly as it reduces. The result is a dish that tastes like it simmered all day—because it did—but with minimal effort on your part.

Notes and substitutions

Beef chuck is the ideal cut for this recipe because it has enough fat and connective tissue to become tender and juicy after long cooking. If you can't find beef chuck cubes, you can use stew meat or brisket, but avoid lean cuts like sirloin, which can dry out. The queso blanco dip adds a creamy, slightly tangy base, while the pepper jack cheese brings a subtle heat and gooey texture. For a milder version, use Monterey Jack instead of pepper jack.

This recipe is endlessly customizable. Add a can of drained black beans or a diced bell pepper for extra vegetables. For a smoky flavor, stir in a teaspoon of smoked paprika or chipotle powder. If you prefer a spicier dish, use hot diced green chiles or add a minced jalapeño.

Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if the sauce has thickened too much.

• beef chuck cubes: Beef stew meat or brisket, cut into chunks. For a leaner option, use boneless beef short ribs.
• queso blanco dip: Use a jarred queso dip or homemade white queso. For a spicier kick, choose a habanero or chipotle queso.
• pepper jack cheese: Monterey Jack with a pinch of cayenne or a few dashes of hot sauce, or use a smoked gouda for a smoky flavor.
• taco seasoning: Use a homemade blend of chili powder, cumin, garlic powder, onion powder, and smoked paprika.

Equipment

• 6-quart or larger slow cooker
• Measuring cups and spoons
• Cutting board
• Chef's knife
• Serving spoon
• Tongs or forks for shredding