Pepper Jack Red Enchilada Beef Barbacoa: Dump-and-Go Crockpot Dinner

This Crockpot pepper jack red enchilada beef barbacoa is the ultimate dump-and-forget dinner. Tender beef chuck simmers all day in a rich red enchilada sauce with pinto beans, then gets topped with a creamy queso blanco and pepper jack cheese.

The result is a hearty, flavorful dish that tastes like it took hours of hands-on work—but really, it's just a few minutes of prep. Serve it over chips or rice for a satisfying meal that the whole family will love.

Slow cooker meals are a lifesaver on busy days, and this pepper jack red enchilada beef barbacoa is one of the easiest and most delicious you can make. With just five ingredients and a few minutes of prep, you can set it and forget it.

The beef comes out melt-in-your-mouth tender, the sauce is rich and slightly spicy, and the melted cheese on top adds a creamy, indulgent finish. Whether you serve it over rice, on tortillas, or as a loaded nacho topping, this dish is sure to become a weeknight favorite.

Ingredients

Why this recipe works

The slow cooker does all the work here, turning tough beef chuck into fork-tender shreds. Low, steady heat breaks down the connective tissue in the meat, resulting in beef that is incredibly moist and flavorful.

The red enchilada sauce infuses the beef with a deep, slightly smoky taste, while the pinto beans add heartiness and texture. The combination of queso blanco and pepper jack cheese creates a creamy, spicy sauce that coats every bite.

This recipe is designed for maximum convenience. There's no browning, no stirring, and no fuss. You simply layer the ingredients in the slow cooker and walk away. The long cooking time allows the flavors to meld and develop, creating a dish that tastes like it simmered all day on the stove. Plus, the leftovers are just as good the next day, making it perfect for meal prep.

Notes and substitutions

Beef chuck is ideal for this recipe because it has enough marbling to stay moist and tender during long cooking. Cut it into 1-inch cubes so it cooks evenly. If you prefer a leaner option, you can use brisket or round, but chuck gives the best flavor and texture. For the enchilada sauce, look for a good-quality canned sauce, or make your own if you have a favorite recipe.

Queso blanco dip is available in jars or cans in the grocery store, often near the Mexican foods. You can also use a homemade queso or even a white cheese sauce. Pepper jack cheese adds a mild heat and melts beautifully.

If you want more spice, use a hotter pepper jack or add some diced jalapeños. The beans are a great addition, but you can omit them if you prefer a meatier dish.

• beef chuck: Use boneless beef short ribs or brisket for an equally rich, tender result.
• red enchilada sauce: Use a homemade enchilada sauce or a mild red salsa for a slightly different flavor.
• queso blanco dip: Use a store-bought white queso or make a quick homemade queso with melted white American cheese and green chiles.
• pepper jack cheese: Substitute Monterey Jack or a Mexican blend cheese for a milder heat.

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups
• Can opener
• Colander
• Serving spoon
• Dinner plates