Easy Mexican-Inspired Slow-Cooker Beef Barbacoa Bowls

Name: Easy Mexican-Inspired Slow-Cooker Beef Barbacoa Bowls
Prep time: 30 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 lb boneless beef chuck roast, trimmed of fat, cut into 2 or 3 pieces; 1 box Mezco™ Barbacoa Flavor Duo Sauce Plus Spice & Herb Blend; Water as called for on box; 2 1/2 cups water; 1 1/2 cups uncooked regular long-grain white rice; 1/2 teaspoon salt; 3 tablespoons finely chopped fresh cilantro leaves; 2 tablespoons fresh lime juice; 1 tablespoon olive oil; 1 can (15 oz) black beans, drained, rinsed, warmed; 2 medium plum (Roma) tomatoes, chopped; 1 avocado, pitted, peeled and sliced; 1/3 cup Mexican crema or sour cream; 1 lime, cut into wedges

30 Minutes Prep
1 Hour 45 Minutes Total
6 Servings
630 Calories per Serving

Looking for barbacoa dinner ideas? This easy Mexican-inspired barbacoa bowl recipe starts with flavorful slow-cooked beef served over cilantro-lime rice and garnished with your favorite toppings! With a prep time of only 30 minutes, it’s the perfect dish to satisfy your weeknight cravings.

Ingredient List

Barbacoa

2 lb boneless beef chuck roast, trimmed of fat, cut into 2 or 3 pieces
1 box Mezco™ Barbacoa Flavor Duo Sauce Plus Spice & Herb Blend
Water as called for on box

Cilantro-Lime Rice

2 1/2 cups water
1 1/2 cups uncooked regular long-grain white rice
1/2 teaspoon salt
3 tablespoons finely chopped fresh cilantro leaves
2 tablespoons fresh lime juice
1 tablespoon olive oil

Toppings

1 can (15 oz) black beans, drained, rinsed, warmed
2 medium plum (Roma) tomatoes, chopped
1 avocado, pitted, peeled and sliced
1/3 cup Mexican crema or sour cream
1 lime, cut into wedges

Preparation

Cook and shred beef as directed on box using preferred cooking method.
Meanwhile, in 2-quart saucepan, heat 2 1/2 cups water to boiling. Add rice and salt; cover, and reduce heat to simmering. Cook 16 to 18 minutes or until water is absorbed and rice is just tender. Gently stir cilantro, lime juice and olive oil into cooked rice; fluff with fork.
Using slotted spoon to remove beef from cooker, serve barbacoa over rice with black beans, tomatoes, avocado, crema and lime wedges.

Tips

Barbacoa can be made up to 2 days in advance for a quick weeknight meal.
Pinto beans can be substituted for the black beans in this recipe.
Start to finish time for this recipe is based on using the pressure cooker to cook the barbacoa. You also may use your oven or slow cooker as directed on the box.

Nutrition Information

Nutrition Information (Amount per serving)

Total Fat 25g 38%, Saturated Fat 9g 44%, Cholesterol 90mg 30%, Sodium 1000mg 42%, Potassium 820mg 24%, Total Carbohydrate 63g 21%, Dietary Fiber 8g 32%, Vitamin A 8%, Vitamin C 10%, Calcium 10%, Iron 30%, Vitamin D 8%, Vitamin E 8%, Thiamin 30%, Riboflavin 15%, Niacin 50%, Vitamin B6 45%, Folic Acid 35%, Vitamin B12 25%, Pantothenic Acid 15%, Phosphorus 40%, Magnesium 20%, Zinc 45%, Selenium 60%, Copper 20%, Manganese 50%

Nutrition Other (Amount per serving)

Calories 630, Calories from Fat 220, Trans Fat 1/2g, Monounsaturated Fat 11g, Polyunsaturated Fat 1 1/2g, Soluble Fiber 1g, Insoluble Fiber 7g, Sugars 3g, Protein 37g, Beta-Carotene 15%, Omega-3 0g, Carbohydrate Choice 4, Starch 2 1/2, Fruit 1/2, Other Carbohydrate 1, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 1/2, Very Lean Meat 0, Lean Meat 4, Medium-Fat Meat 0, High-Fat Meat 0, Fat 2 1/2, Fruits 1/4c, Vegetables 1/2c, Grains 2oz-eq, Meat & Beans 5oz-eq, Dairy 0c, Fats & Oils 1tsp