Pepper Jack Taco Pinto Beef Barbacoa Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality taco seasoning that includes cumin and chili. If you're sensitive to heat, choose a mild salsa and use less pepper jack. The queso blanco dip can be swapped for a white cheese sauce to reduce spiciness further.

To make this dish even easier, prepare the beef and seasonings the night before and store in the refrigerator. In the morning, add the remaining ingredients and start the slow cooker. This recipe also freezes well—store in airtight containers for up to 3 months.

Variations

• Chicken Taco Fiesta: Substitute boneless, skinless chicken thighs for the beef chuck. Cook on low for 4-5 hours until the chicken shreds easily. No need to adjust the other ingredients; the cooking time is shorter.
• Vegetarian Bean Barbacoa: Omit the beef and double the pinto beans. Add an extra cup of salsa and a can of black beans for texture. Cook on low for 3-4 hours to meld the flavors. The cheese and queso still provide richness.
• Spicy Chipotle Version: Add 2 chipotle peppers in adobo sauce and 1 tablespoon of adobo sauce to the salsa mixture. Increase the pepper jack to 2 cups for extra heat. The chipotle adds a smoky, fiery depth.
• Creamy Green Chile Version: Use green salsa (salsa verde) instead of red, and add a 4-ounce can of diced green chiles. Swap the pepper jack for a mild white cheddar. This version is tangy and less spicy.

Storage and make-ahead

Fridge

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

Freezer

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

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until warmed through. Add a little water or broth to loosen the sauce if needed.

Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight.

Reheat gently in a saucepan over medium heat, adding a splash of water or broth if needed to loosen the sauce. The dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

This recipe is ideal for meal prep. Assemble the ingredients in the slow cooker insert the night before and refrigerate.

In the morning, place the insert in the base and cook on low. You can also cook the full recipe, let it cool, and freeze in portion-sized containers for quick dinners later.

Serving ideas

Serve the barbacoa over Mexican rice or spoon it into warm corn or flour tortillas for tacos. Top with fresh cilantro, diced white onion, and a squeeze of lime.

For a crunchy version, pile it onto tortilla chips and add shredded lettuce, diced tomatoes, and a dollop of sour cream.

This dish also shines as a filling for burritos or quesadillas. The creamy sauce and tender beef pair well with refried beans and guacamole.

For a low-carb option, serve over cauliflower rice or in lettuce wraps. Leftovers are delicious in a breakfast hash with eggs.

Frequently asked questions

Recipe card

Pepper Jack Taco Pinto Beef Barbacoa

Prep 10 minCook 6 hTotal 6 h 10 minServes 8

Ingredients

• 2 1/2 lb beef chuck, cut into 1-inch cubes
• 1 oz taco seasoning mix
• 2 cans (15 oz each) pinto beans, drained and rinsed
• 2 cups chunky salsa
• 1 cup queso blanco dip
• 1 1/2 cups shredded pepper jack cheese

Instructions

1. Place the cubed beef chuck into the slow cooker. Sprinkle the taco seasoning over the beef, then add the pinto beans and salsa. Stir gently to combine, but avoid over-mixing to keep the beef chunks intact.
2. Spoon the queso blanco dip over the top of the beef mixture, then sprinkle the shredded pepper jack cheese evenly over the surface. Do not stir after adding the cheese.
3. Cover the slow cooker and cook on low for 6 to 8 hours, or until the beef is fork-tender and shreds easily. Do not lift the lid during the first 4 hours to maintain steady heat. 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 it with two forks, discarding any large pieces of fat. Return the shredded beef to the slow cooker and stir to combine with the sauce and beans. Let it rest for 3 minutes before slicing.
5. Serve the barbacoa warm over tortilla chips, with Mexican rice, or in tacos. Top with fresh cilantro, diced onion, or avocado if desired.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

18 g

Fat

28 g

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