Slow Cooker Pepper Jack Black Bean Beef Barbacoa Tips, FAQ & printable recipe

Tips for success

For the best flavor, sear the beef cubes in a hot skillet with a little oil before adding them to the slow cooker. This adds a deep, caramelized crust that enhances the overall taste.

However, the video does not show this step, so it's optional. If you do sear, do it quickly in batches to avoid overcrowding.

To make the dish spicier, use a hot salsa or add a diced jalapeño with the beans. For a milder version, choose a mild salsa and use regular Monterey Jack instead of pepper jack. The cheese sauce can be thinned with a splash of milk if it becomes too thick after resting.

Variations

• Chicken Version: Replace the beef chuck with boneless, skinless chicken thighs. Cook on low for 6–7 hours, then shred. The cooking time is shorter, so check for tenderness earlier.
• Vegetarian Option: Omit the beef and double the black beans and corn. Add a can of diced green chiles for extra flavor. Cook on low for 4–5 hours, just until heated through. The cheese sauce will still be creamy and satisfying.
• Spicy Kick: Add a finely chopped chipotle pepper in adobo sauce along with the salsa. This adds a smoky, spicy depth that pairs well with the pepper jack cheese.
• BBQ Twist: Swap the salsa for your favorite barbecue sauce and add a tablespoon of brown sugar. The result is a sweeter, tangier dish that's delicious on sandwiches.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat 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 heat, stirring occasionally, until hot and bubbling. Add a little water or broth if the sauce is too thick.

Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even better the next day.

Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much.

This recipe is perfect for making ahead. 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 on low as directed. You may need to add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve the barbacoa over steamed Mexican rice, with warm tortillas, or alongside crispy tortilla chips for scooping. A spoonful of the saucy beef and beans is delicious on its own, but a squeeze of fresh lime and a sprinkle of cilantro brighten it up (not shown in the video).

For a complete meal, offer toppings like diced avocado, pickled onions, or a dollop of sour cream. The dish is hearty and satisfying, so a little goes a long way.

It's also great for feeding a crowd—set up a bar with all the fixings and let everyone build their own plate.

Frequently asked questions

Recipe card

Slow Cooker Pepper Jack Black Bean Beef Barbacoa

Prep 10 minCook 8 hTotal 8 h 10 minServes 8

Ingredients

• 2 1/2 lb beef chuck cubes
• 2 cups rinsed canned black beans
• 1 1/2 cups fire-roasted corn kernels
• 2 cups chunky roasted red tomato salsa
• 1 cup warm white queso blanco dip
• 2 cups shredded spicy pepper jack cheese

Instructions

1. Place the beef chuck cubes in the bottom of a 6-quart slow cooker in an even layer. Scatter the rinsed black beans and fire-roasted corn over the meat. Pour the chunky roasted red tomato salsa evenly over the top, making sure the beef is mostly covered.
2. Pour the warm queso blanco dip over the top of the salsa, then sprinkle the shredded pepper jack cheese evenly over the entire surface. The cheese will melt and create a creamy sauce as it cooks.
3. Cover the slow cooker and cook on low for 8 to 10 hours, or until the beef is fork-tender and easily shreds. The internal temperature of the beef should reach at least 145°F (63°C) for safety, but it will be much higher after the long cook. Do not open the lid during cooking to maintain even heat. Let it rest for 3 minutes before slicing.
4. Using two forks, shred the beef directly in the slow cooker, mixing it with the beans, corn, and cheesy sauce. If the sauce seems thin, let it cook uncovered for 15–20 minutes to thicken slightly. The beef should be moist and coated in the creamy sauce.
5. Serve the barbacoa warm over Mexican rice, with tortilla chips, or in warm tortillas. Garnish with fresh cilantro, diced onion, or a squeeze of lime if desired (not included in the video).

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

25 g

Fat

28 g

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