Easy Crockpot Pepper Jack Hatch Chile Corn Beef Barbacoa Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality taco seasoning or make your own with chili powder, cumin, garlic powder, and smoked paprika. The seasoning is a key component, so don't skimp on it.

If you have time, sear the beef cubes in a hot skillet before adding them to the slow cooker. This adds a deep, caramelized flavor that elevates the dish. However, the recipe is just as delicious without this step.

To make this dish even easier, you can assemble the slow cooker insert the night before and store it in the refrigerator. In the morning, simply place the insert in the slow cooker and turn it on. This is a great time-saver for busy mornings. If you do this, you may need to add a few extra minutes to the cooking time since the slow cooker starts cold.

Variations

• Smoky Chipotle Version: Add 1 to 2 chipotle peppers in adobo sauce, minced, along with the taco seasoning. This adds a deep, smoky heat that pairs beautifully with the cheese and corn. Reduce the pepper jack to 4 ounces if you prefer a milder heat.
• Chicken Barbacoa: Swap the beef chuck for 2 1/2 pounds of boneless, skinless chicken thighs. Cook on LOW for 6 to 7 hours, or until the chicken is tender and shreds easily. Ensure the internal temperature reaches 165°F (74°C) before serving.
• Add Beans for Bulk: Stir in a drained can of black beans or pinto beans during the last 30 minutes of cooking. This stretches the dish further and adds extra fiber and protein. You may need to add a little extra liquid if the sauce thickens too much.
• Make It Spicy: Use hot diced green chiles instead of mild, and add a finely diced jalapeño (seeds and ribs removed for less heat) along with the chiles. You can also stir in a few dashes of your favorite hot sauce before serving.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk or broth.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of milk or broth if the sauce is too thick.

Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools. When reheating, add a splash of milk, broth, or water to loosen it up. Reheat gently on the stovetop over low heat or in the microwave in 30-second intervals, stirring in between, until heated through.

This dish is perfect for making ahead. You can cook it a day or two in advance and reheat it when ready to serve. The flavors actually deepen and improve after a day in the refrigerator.

To make ahead, cook the barbacoa as directed, let it cool completely, then store it in the refrigerator. Reheat on the stovetop or in the slow cooker on LOW until warmed through, adding a little liquid if needed.

Serving ideas

Serve this barbacoa over a bed of Mexican rice with crispy tortilla chips on the side for scooping. The creamy, spicy sauce is perfect for dipping.

You can also serve it in warm flour or corn tortillas with your favorite taco toppings, such as shredded lettuce, diced tomatoes, sliced avocado, and a squeeze of lime. For a low-carb option, serve it over cauliflower rice or in lettuce cups.

This dish is also great for a party. Set up a build-your-own bar with tortilla chips, rice, tortillas, and an array of toppings like pico de gallo, sour cream, and fresh cilantro.

The barbacoa can be kept warm in the slow cooker on the WARM setting for easy serving. Guests can help themselves and customize their plates. It's a crowd-pleaser that's sure to disappear quickly.

Frequently asked questions

Recipe card

Easy Crockpot Pepper Jack Hatch Chile Corn Beef Barbacoa

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 8

Ingredients

• 2 1/2 lb beef chuck cubes
• 4 oz diced green chiles
• 1 cup frozen or canned sweet corn, drained
• 2 tbsp taco seasoning
• 16 oz queso blanco dip
• 8 oz shredded pepper jack cheese

Instructions

1. 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.
2. Scatter the diced green chiles, sweet corn, and taco seasoning evenly over the beef. Do not stir—layering helps the flavors meld during cooking.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk

Estimated nutrition per serving

Calories

620

Protein

42 g

Carbohydrates

18 g

Fat

42 g

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