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Slow Cooker Spicy Tex-Mex Beef

Chopped Southwest Salad
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Ingredients

  • 2 lb boneless chuck roast
  • 1 (16-oz) can chili beans in chili sauce
  • 1 (11-oz) can Mexicorn
  • 1 (10-oz) can diced tomatoes and green chiles
  • 12 soft taco-size flour tortillas, heated

Instructions

  1. Place roast in a 5- to 7-quart slow cooker. Stir together beans, corn, and diced tomatoes; spoon over beef.
  2. Cover and cook on LOW 8 to 10 hours or until beef is tender; shred with 2 forks. Serve in warm tortillas.

Side Dish Ingredients

  • 2 (13.65-oz) pkg chopped Southwest salad

Side Dish Instructions

  1. Prepare salad according to package directions.

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