Mexican Pulled Beef

Name: Mexican Pulled Beef
Ingredients: 3 -4 lbs chuck roast; 29 ounces diced tomatoes; 1 (16 ounce) can pinto beans, undrained; 1 (16 ounce) can black beans, undrained; 1 (12 ounce) bottle chili sauce; 1 14 ounces taco seasoning mix or 1 14 ounces dry enchilada mix; 1 12 cups beef broth (or use a can or left-over gravy); 2 cups mexican cheese (can use more or less, as desired); 1 (8 ounce) jar queso sauce; taco shells or tortilla chips

10 ingredients

8 steps

Ingredients

3 -4 lbs chuck roast
29 ounces diced tomatoes
1 (16 ounce) can pinto beans, undrained
1 (16 ounce) can black beans, undrained
1 (12 ounce) bottle chili sauce
1 14 ounces taco seasoning mix or 1 14 ounces dry enchilada mix
1 12 cups beef broth (or use a can or left-over gravy)
2 cups mexican cheese (can use more or less, as desired)
1 (8 ounce) jar queso sauce
taco shells or tortilla chips

Directions

1

Preheat oven to 350.
2

Place roast onto aluminum foil for wrapping in large roasting pan.
3

Mix the canned and liquid ingredients in a large bowl with the seasoning.
4

Dump over the roast and wrap the foil tightly into a package.
5

Roast for 3 to 4 hours.
6

Using two forks, shred beef, mix together all the ingredients and return to oven for another half hour.
7

Pop taco shells or tortilla chips into oven to warm for 15 minutes before serving.
8

Top with shredded Mexican cheese or serve with queso on the side.