Easy Crockpot Pepper Jack Hatch Chile Corn Beef Barbacoa Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart or larger slow cooker. If your slow cooker is smaller, you may need to reduce the recipe or cook in batches. Pat the beef chuck cubes dry with paper towels and trim any large pieces of fat if desired.

Measure out the green chiles, corn, and taco seasoning so they're ready to go. The queso blanco dip and shredded pepper jack cheese should be at room temperature for easier pouring and sprinkling. No need to preheat anything—this is a true dump-and-go recipe.

Instructions

Layer and Cover

1. 1Layer the beef
   Place the beef chuck cubes in the bottom of a 6-quart or larger slow cooker. Spread them into an even layer so they cover the bottom of the insert. Let it rest for 3 minutes before slicing.
   Look for The beef should cover the bottom of the slow cooker in a single layer.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the beef cubes are very large, trim any excess fat and cut them into 2-inch pieces for even cooking.
2. 2Add the chiles, corn, and spices
   Scatter the diced green chiles, sweet corn, and taco seasoning evenly over the beef. Do not stir—layering helps the flavors meld during cooking.
   Look for The seasoning and vegetables should form a colorful layer over the beef.
   Tip If using frozen corn, there's no need to thaw it first; it will cook perfectly in the slow cooker.
3. 3Top with queso and pepper jack
   Pour the queso blanco dip over the beef and vegetables, then sprinkle the shredded pepper jack cheese on top. Cover the slow cooker with the lid.
   Look for The cheese should blanket the top of the mixture completely.
   Tip For extra creaminess, use a full-fat queso blanco dip. Reduced-fat versions may separate slightly.

After layering the beef, chiles, corn, and spices, and topping with queso and cheese, the slow cooker should be filled but not overflowing. The ingredients should be arranged in distinct layers, with the cheese covering the top completely. At this point, the raw beef is visible only at the edges, and the aroma of taco seasoning and green chiles is fresh and inviting. The slow cooker is ready to be covered and set to cook.

Slow-Cook and Shred

4. 4Slow-cook until tender
   Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is fork-tender and easily shreds apart. The sauce will be bubbling around the edges. Let it rest for 3 minutes before slicing.
   Look for The beef should be fall-apart tender and the sauce should be thick and bubbly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during the first 6 hours of cooking—the heat escapes and extends the cooking time.
5. 5Shred the beef
   Transfer the beef to a cutting board and shred it with two forks. Return the shredded beef to the slow cooker and stir it into the sauce. Let it rest for at least 3 minutes before serving.
   Look for The beef should shred easily with little resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For a richer flavor, leave some larger chunks of beef rather than shredding it all finely.

After 8 to 10 hours on LOW, the kitchen will be filled with the rich, savory scent of slow-cooked beef and melted cheese. The sauce should be bubbling gently, and the beef should be fork-tender, easily shredding with a gentle pull. The cheese sauce should be smooth and creamy, with a slightly thickened consistency. The beef should be shred into strands, then returned to the sauce to soak up all the flavors.

Serve and Savor

6. 6Serve and enjoy
   Spoon the barbacoa over crispy tortilla chips with Mexican rice, or serve in warm tortillas with your favorite toppings. Enjoy the creamy, spicy, cheesy goodness.
   Look for The sauce should coat the beef and be thick enough to cling to a spoon.
   Tip Garnish with fresh cilantro, diced onions, or a squeeze of lime for brightness, if desired.

The finished dish should look like a hearty, cheesy stew with tender shreds of beef coated in a glossy, golden sauce. The corn and green chiles will be dispersed throughout, adding pops of color and sweetness.

The aroma is irresistible—smoky, spicy, and cheesy. Spoon it over chips or rice and enjoy the satisfying combination of textures and flavors. The sauce should cling to the beef, and the cheese should be stretchy and melty.

Common mistakes

One common mistake is lifting the lid too often to check on the food. Every time you lift the lid, heat escapes and adds 20 to 30 minutes to the cooking time. Trust the process and keep the lid on. Another mistake is using lean beef, which can become dry and tough.

Stick with well-marbled chuck or brisket. Also, be careful not to over-shred the beef—leave some larger chunks for texture. Finally, if the sauce seems too thin at the end, you can remove the lid and cook on HIGH for 30 minutes to reduce it, but this is rarely necessary.

How to tell it’s done

The beef is done when it is fork-tender and easily shreds apart with little resistance. Insert a fork into a cube of beef; it should slide in easily and the meat should separate into strands.

The internal temperature of the beef should reach at least 145°F (63°C) for food safety, but since it's cooked low and slow, it will likely be well above that. The sauce should be bubbling gently around the edges and have thickened slightly. Let the beef rest for at least 3 minutes after shredding to allow the juices to redistribute.

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