Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Monterey Jack Taco Beef Barbacoa Tips, FAQ & printable recipe

Name: Slow Cooker Monterey Jack Taco Beef Barbacoa
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Mexican-American
Ingredients: 2 1/2 lb beef chuck cubes; 1 oz taco seasoning mix; 1 can (15 oz) pinto beans, drained and rinsed; 1 cup chunky salsa; 1/2 cup sour cream; 2 cups shredded Monterey Jack cheese

By Clara Weller · Oct 29, 2026

A slow cooker filled with creamy shredded beef barbacoa, pinto beans, and melted cheese sauce

Prep: 10 min
Cook: 8 h
Total: 8 h 10 min
Serves: 8

Tips for success

For the best flavor, use a good-quality salsa that you enjoy eating on its own—its taste will shine through in the final dish. If you like a smoky note, add a chipotle pepper in adobo sauce along with the salsa.

For a thicker sauce, mash some of the pinto beans before adding them; this helps thicken the sauce naturally. You can also add a splash of beef broth if the mixture looks too dry, but usually the beef and beans provide enough liquid.

To make this recipe even easier, prepare the seasoning mix yourself by combining chili powder, cumin, garlic powder, onion powder, and oregano. Store the mix in a jar for future use.

When shredding the beef, use two forks or a stand mixer with the paddle attachment on low speed—just be careful not to overwork the meat into mush. Let the barbacoa rest for a few minutes after shredding so the sauce thickens slightly.

Variations

Spicy Chipotle: Add one chipotle pepper in adobo sauce, minced, along with the salsa. This adds a smoky heat that complements the beef and cheese. You can also stir in a teaspoon of adobo sauce for extra depth.
Green Chile: Replace the chunky salsa with a can of diced green chiles (4 oz) and a cup of tomatillo salsa. This gives a brighter, tangier flavor that pairs well with the creamy cheese.
Black Bean Swap: Substitute the pinto beans with black beans, drained and rinsed. Black beans have a firmer texture and slightly earthier taste, which works nicely with the taco seasoning and cheese.
Beef and Chorizo: Replace half of the beef chuck with fresh Mexican chorizo (raw). Brown the chorizo in a skillet before adding it to the slow cooker. This adds a spicy, savory depth that elevates the dish.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth or water to loosen the sauce.
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. Add a little broth or water if the sauce has thickened too much.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop as it sits, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to restore the saucy consistency.

You can assemble the entire dish the night before by placing all the ingredients in the slow cooker insert and refrigerating it overnight.

In the morning, simply place the insert in the base and start cooking. Alternatively, cook the full recipe, cool it completely, and refrigerate for up to 4 days or freeze for up to 3 months.

Serving ideas

Serve the barbacoa in warm flour or corn tortillas with your favorite toppings: diced onions, fresh cilantro, sliced radishes, avocado, or a squeeze of lime.

For a low-carb option, serve over cauliflower rice or a bed of lettuce. The creamy sauce also pairs beautifully with rice and beans, making a satisfying burrito bowl.

This dish is also great for feeding a crowd—set up a taco bar with the barbacoa, tortillas, and an array of toppings, and let everyone build their own. It’s a casual, fun meal that’s perfect for game day, family dinners, or any gathering. The leftovers are just as good, so don’t be shy about making a double batch.

Frequently asked questions

Can this recipe be made ahead of time?

Yes, you can assemble the ingredients in the slow cooker insert the night before and refrigerate. In the morning, place the insert in the base and cook as directed. Alternatively, cook the entire recipe, cool, and refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of broth.

Why does the sauce sometimes curdle?

Curdling can happen if low-fat sour cream is used or if the slow cooker temperature is too high. To avoid this, use full-fat sour cream and cook on LOW. Also, avoid stirring the sour cream into the hot liquid too early; let it melt gradually. If curdling occurs, the sauce may look grainy but will still taste fine.

Can this recipe be cooked on high?

Yes, you can cook on HIGH for 4 to 5 hours instead of LOW for 8 to 10 hours. The beef will still become tender, but the flavor may not develop as deeply. Check for doneness by testing if the beef shreds easily with a fork.

What can be used instead of taco seasoning?

You can make your own by mixing 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon dried oregano. Adjust the amounts to taste. This homemade blend avoids any added fillers or preservatives.

Is this recipe gluten-free?

The ingredients are naturally gluten-free, but check the labels of your taco seasoning and salsa to ensure they do not contain wheat or other gluten-containing additives. Many store-bought seasonings are gluten-free, but it's always safe to verify. Serve with corn tortillas if you need a gluten-free option.

Recipe card

Slow Cooker Monterey Jack Taco Beef Barbacoa

Prep 10 minCook 8 hTotal 8 h 10 minServes 8

Ingredients

2 1/2 lb beef chuck cubes
1 oz taco seasoning mix
1 can (15 oz) pinto beans, drained and rinsed
1 cup chunky salsa
1/2 cup sour cream
2 cups shredded Monterey Jack cheese

Instructions

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.
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.
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.
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.
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.

Contains: milk

Estimated nutrition per serving

Calories: 480
Protein: 32 g
Carbohydrates: 18 g
Fat: 30 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.