Slow Cooker Monterey Jack Taco Beef Barbacoa Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker and all your ingredients ready. Drain and rinse the pinto beans to remove excess sodium and canning liquid. Measure out the salsa, sour cream, and shredded cheese.

If your beef chuck cubes are large, cut them into roughly 2-inch pieces for even cooking. Have a large spoon and two forks on hand for shredding. There is no need to brown the meat or pre-cook anything—this truly is a dump-and-go recipe.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the beef chuck cubes in the bottom of a 6-quart slow cooker. Sprinkle the taco seasoning over the beef, then add the drained pinto beans and the chunky salsa. Stir gently to coat the beef with the seasoning and salsa.
   Look for The beef is coated with seasoning and salsa, with beans scattered throughout.
   Tip For more even seasoning, toss the beef with the taco seasoning before adding the beans and salsa.
2. 2Add the Creamy Toppings
   Dollop the sour cream over the top of the beef mixture, then sprinkle the shredded Monterey Jack cheese evenly over everything. Do not stir after adding the cheese—it will melt into a creamy sauce as it cooks.
   Look for The top is covered with dollops of sour cream and an even layer of shredded cheese.
   Tip Use full-fat sour cream for the creamiest result. Low-fat may curdle slightly.

The raw beef is coated with seasoning, salsa, and beans, with dollops of sour cream and a blanket of shredded cheese on top. The pot looks colorful and hearty. This is the point where you simply cover and walk away—no stirring, no fuss.

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 cheese will melt into the sauce, and the mixture will be bubbling around the edges. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling, and the beef is tender enough to pull apart with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to lift the lid during cooking—each peek adds 20 minutes of cook time.
4. 4Shred the Beef
   Once the beef is fully tender, use two forks to shred it directly in the slow cooker. Stir the shredded beef into the sauce so it absorbs all the flavors. Let the meat rest for at least 3 minutes before serving.
   Look for The beef shreds easily and soaks up the creamy, spiced sauce.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Remove any large pieces of fat while shredding for a cleaner texture.

After hours of gentle simmering, the kitchen smells of taco spices and cheese. The sauce is bubbling at the edges, and the beef is tender enough to shred with two forks. The cheese has melted into a creamy, golden sauce. Shred the beef directly in the pot and stir to combine.

Serve the Fiesta

5. 5Serve and Enjoy
   Serve the barbacoa warm with flour tortillas, or over rice, with your favorite taco toppings. Scoop generously to get plenty of the creamy sauce and beans in each serving.
   Look for Each serving is rich with shredded beef, beans, and a creamy, cheesy sauce.
   Tip Warm the tortillas in a dry skillet or microwave before serving for best texture.

The barbacoa is a rich, creamy mixture of shredded beef, pinto beans, and a spiced cheese sauce. It’s piping hot and ready to be scooped into warm tortillas or over rice. The texture is saucy and indulgent, perfect for loading up with your favorite toppings.

Common mistakes

One common mistake is lifting the lid to check on the food—this releases heat and extends cooking time. Another is adding too much liquid; the beef and beans release moisture as they cook, so the salsa is enough.

Also, don’t stir the cheese into the pot right away; let it melt on top and then stir after shredding. Using low-fat sour cream can cause curdling, so stick with full-fat. Finally, don’t rush the cooking—if the beef isn’t fork-tender, give it another hour.

How to tell it’s done

The beef is done when it is fork-tender and shreds easily with two forks. The internal temperature should reach at least 145°F (63°C) for whole-cut beef, but because it cooks for so long, it will likely be well above that.

The sauce should be bubbling and thickened, with the cheese fully melted. If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking to let some moisture evaporate.

Let the meat rest for at least 3 minutes before serving to allow the juices to redistribute.

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