Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Charley’s Slow Cooker Mexican Style Meat
Charley's Slow Cooker Mexican Style Meat recipe works successfully with chicken, beef, pork, and even venison while freezing well and transforming into various Mexican dishes for ultimate versatility. This adaptable recipe provides consistent results regardless of protein choice while the freezing capability makes it ideal for meal prep and batch cooking. The versatility ensures this single method works for whatever protein is available or preferred.
This recipe can be used with chicken, beef, pork and even venison. It freezes well, and can be made into burritos, tacos, or any number of other Mexican-style dishes. This dish uses a lot of spice, so please be sure to adjust to your taste.
Prep Time:
30 mins
Cook Time:
8 hrs
Additional Time:
20 mins
Total Time:
8 hrs 50 mins
Servings:
12
Yield:
12 servings
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Ingredients
1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 ¼ cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon garlic powder
Directions
Gather the ingredients.
Allrecipes / Christine Ma
Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
Allrecipes / Christine Ma
Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
Allrecipes / Christine Ma
Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
Allrecipes / Christine Ma
Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired).
Allrecipes / Christine Ma
Serve in tacos or burritos (see Cook’s Note).
Allrecipes / Christine Ma
Recipe Tips
If using the meat for burritos, shred the meat and add it to a frying pan with 1 cup of the cooking liquid. Simmer until sauce has thickened, about 15 minutes.
To freeze the meat, transfer it to a freezer-proof container and add reserved 2 cups of cooking liquid. Freeze for up to 6 months; thaw in refrigerator or microwave.
This recipe also works for pork and chicken. If you’re using chicken, remove the skin before cooking and reduce the cooking time to 4 hours on High or 8 hours on Low. Remove the bones and shred the meat after cooking.
Nutrition Facts (per serving)
| 261 | Calories |
| 19g | Fat |
| 3g | Carbs |
| 18g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 261 | |
| % Daily Value * | |
| Total Fat 19g | 24% |
| Saturated Fat 7g | 35% |
| Cholesterol 69mg | 23% |
| Sodium 315mg | 14% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 1g | 3% |
| Total Sugars 2g | |
| Protein 18g | 37% |
| Vitamin C 41mg | 46% |
| Calcium 18mg | 1% |
| Iron 3mg | 14% |
| Potassium 254mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
