Tex Mex is a fusion of Mexican inspired food mixed with Southern American influences. It’s mostly seen in border states like Arizona and Texas. I live in California, and even though I’m not on the Baja coast, I’m finding more and more restaurants are serving this style of food.
And it’s delicious!
There’s nothing like a big hunk of meat to warm you up on a chilly day. This is man-pleasin’ food.
That sounds totally sexist. I’m sorry. The thing is that my brother, dad, and Adam all ate big helpings.
Although I only used 2 pounds of meat, the beans and the corn really stretches both the servings and the number served.
If you have a larger hunk of meat, that’s okay — there’s more than enough liquid in the pot to handle double or 2.5 x the amount of meat.
2 to 4 pounds boneless beef chuck roast
1 teaspoon chipotle chile powder
1 (15-ounce) can chili beans or Ranch-style beans, undrained (found in the Bean Aisle of your grocery store)
1 (11-ounce) can corn with peppers, undrained
1 (10-ounce) can Rotel (tomatoes and chiles), undrained
Use a 6-quart slow cooker.
This is a super simple dump and go recipe–my favorite kind! The meat was frozen solid when I put it into the cooker.
The rule of thumb is that if your main ingredient is frozen, the other items should be room temperature or warmed slightly.
This is according to the slow cooker manufacturer’s instructions, and has to do with Food Safety. 🙂
After your meat is in, add the chipotle chile powder and all the canned ingredients.
Cover and cook on low for 8 to 10 hours, or on high for 4 to 6.
I like to cook it long enough that the meat falls apart–but you may take it out whenever it reaches your preferred desired tenderness.
The dishes were clean when I loaded them into the dishwasher…
woo hoo, success!
other great set and forget pot roast recipes: