Pepper Jack Red Enchilada Beef Barbacoa: Dump-and-Go Crockpot Dinner Step-by-step instructions

Before you start

Before starting, cut the beef chuck into 1-inch cubes if not already done. Drain and rinse the pinto beans to remove excess sodium. Warm the queso blanco dip slightly so it pours easily.

Have all the ingredients measured and ready to go. The slow cooker should be clean and dry. This recipe requires minimal prep, so you can have everything in the slow cooker in under 10 minutes.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the cubed beef chuck into the bottom of a 6-quart slow cooker. Pour the red enchilada sauce over the beef, then add the drained pinto beans. Stir gently to combine, ensuring the beef is mostly submerged in the sauce. Let it rest for 3 minutes before slicing.
   Look for The beef is coated in red sauce and beans are distributed evenly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cut the beef into uniform cubes so they cook evenly and shred easily.
2. 2Add the Cheeses
   Warm the queso blanco dip slightly so it pours easily. Pour the queso blanco over the beef mixture, then sprinkle the shredded pepper jack cheese evenly on top. Do not stir; the cheese will melt and create a creamy layer during cooking.
   Look for The top is covered with white and yellow cheese.
   Tip Warming the queso prevents it from clumping when added to the cold slow cooker.

At the end of this phase, the slow cooker contains raw beef coated in red sauce, with beans scattered throughout and a layer of queso and shredded cheese on top. The ingredients are not stirred, and the cheese sits on the surface. The slow cooker is ready to be turned on.

Slow Cook and Shred

3. 3Slow Cook Until Tender
   Cover the slow cooker and 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. The internal temperature of the beef should reach at least 145°F (63°C). Let it rest for 3 minutes before slicing.
   Look for The beef is fork-tender and the sauce is bubbling around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For the most tender beef, cook on LOW. Shred the beef in the slow cooker with two forks.
4. 4Shred the Beef
   Once the beef is tender, remove it from the slow cooker to a cutting board. Shred the beef with two forks, discarding any large pieces of fat. Return the shredded beef to the slow cooker and stir into the sauce.
   Look for The beef shreds easily and is coated in the red sauce.
   Tip If the sauce seems thin, let it simmer uncovered for 15 minutes to thicken.

After several hours, the beef is fork-tender and easily shreds. The sauce is bubbling and has thickened slightly.

The cheese has melted into the sauce, creating a creamy, reddish-orange mixture. The aroma is rich and spicy. The beef should be shredded and stirred back into the sauce.

Serve

5. 5Serve and Enjoy
   Serve the barbacoa hot over crispy tortilla chips or with Mexican rice. Use a slotted spoon to lift the beef and beans, allowing the extra sauce to drain. Garnish with fresh cilantro, diced onions, or a squeeze of lime if desired.
   Look for The dish is steaming and the cheese is stretchy.
   Tip For a complete meal, serve with warm tortillas and a side of Mexican rice.

The barbacoa is hot and steaming, with tender shreds of beef and whole pinto beans in a thick, cheesy sauce. The cheese is stretchy and the sauce clings to the meat. It's ready to be served over chips or rice.

Common mistakes

One common mistake is cutting the beef too large; smaller cubes cook faster and shred more easily. Another is stirring the cheese into the raw beef before cooking, which can cause it to separate or become greasy.

Instead, let the cheese melt on top during cooking and stir it in at the end. Finally, avoid opening the slow cooker lid frequently, as this releases heat and extends cooking time.

How to tell it’s done

The barbacoa is done when the beef is fork-tender and easily shreds. The internal temperature of the beef should reach at least 145°F (63°C) for safety.

The sauce should be thick and bubbling, and the cheese should be fully melted and incorporated. If the sauce is too thin, let it cook uncovered for an additional 15-20 minutes to reduce.

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