Easiest mexican shredded Beef

Mexican food is just about a weekly occurrence in our household, and this is one of our favorite recipes.

The best part is, it is minimal ingredients but tastes like you spent a ton of time making it. Use for taco bowls, in tortillas, or a taco salad!

INGREDIENTS

3 lb. boneless beef chuck roast

1 can (7 oz.) diced green chiles

1 tsp. minced garlic

2 T. chili powder

1 tsp. ground cumin

½ tsp. salt

½ tsp. black pepper

1 lime, juiced

INSTRUCTIONS

1. Place the roast in a 6 quart crock pot.

2. Top the roast with the garlic, chili powder, cumin, salt and pepper.

3. Spread the green chiles over the top of the roast.

4. Cover and cook on low for 8-10 hours or high for 4-5 hours until the beef is easily shreddable.

5. Shred with 2 forks and squeeze the fresh lime over it and stir to combine.

6. Serve on tortillas, on nachos, over rice, or on a salad.