Pepper Jack Red Enchilada Beef Barbacoa: Dump-and-Go Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality red enchilada sauce. Look for one with a deep red color and a rich, smoky taste. If you prefer a milder sauce, choose a mild variety or mix in some salsa.

The queso blanco dip can be substituted with a homemade cheese sauce or even cream cheese for a different texture. For a spicier kick, add a can of diced green chiles or a chopped jalapeño to the slow cooker.

This dish is incredibly versatile. Serve it over rice, in tacos, or as a topping for baked potatoes. For a low-carb option, serve it over cauliflower rice or on a bed of lettuce.

The leftovers can be used to make enchiladas, burritos, or quesadillas. Store any extra sauce separately to keep the meat moist when reheating.

Variations

• Spicy Chipotle: Add 1-2 chipotle peppers in adobo sauce, minced, along with the enchilada sauce for a smoky, spicy kick. Reduce the pepper jack cheese and use a sharp cheddar for a different flavor profile.
• Green Enchilada: Swap the red enchilada sauce for green enchilada sauce and use monterey jack cheese instead of pepper jack. The flavor will be tangier and milder, perfect for those who prefer less heat.
• Beef and Bean Burrito Bowl: Serve the barbacoa over cilantro-lime rice with black beans, corn, avocado, and a drizzle of crema. Top with fresh pico de gallo for a fresh, vibrant meal.
• Low-Carb Lettuce Wraps: Serve the shredded beef in large lettuce leaves with a spoonful of the sauce, diced tomatoes, and a sprinkle of cheese. A lighter option that's still satisfying and full of flavor.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.

Freezer

Freeze in a freezer-safe 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 hot. Or microwave in 30-second intervals, stirring in between, until heated through.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The barbacoa can also be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and warm gently in a saucepan or microwave, adding a splash of water or broth if needed.

This recipe is perfect for meal prep. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. You can also cook the entire dish, let it cool, and freeze in portion-sized containers for quick weeknight dinners.

Serving ideas

Serve the barbacoa hot over crispy tortilla chips for a loaded nacho experience. Top with fresh cilantro, diced onions, sliced jalapeños, and a dollop of sour cream.

The combination of crunchy chips, tender beef, and creamy sauce is irresistible. For a more substantial meal, serve over Mexican rice or in warm flour tortillas as tacos.

For a complete meal, pair the barbacoa with a simple side salad or grilled vegetables. The rich, spicy flavors of the dish are balanced by a fresh, crisp salad with a lime vinaigrette.

You can also serve it with warm cornbread or crusty bread to soak up the delicious sauce. Leftovers make excellent burrito bowls with rice, beans, and your favorite toppings.

Frequently asked questions

Recipe card

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

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

• 2 1/2 lb beef chuck, cut into 1-inch cubes
• 1 can (28 oz) red enchilada sauce
• 2 cans (15 oz each) pinto beans, drained and rinsed
• 1 cup queso blanco dip, warmed
• 1 cup shredded pepper jack cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

28 g

Fat

30 g

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