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Mexican Shredded Beef Freezer Meal

Gluten Free

Mexican shredded beef




6-8 HRS


Mexican Shredded Beef Freezer Meal


This Mexican shredded beef freezer meal is the perfect mix of sweet and spice! Its the best of all the Mexican flavors mixed together in a slow cooker that cooks for you all day long.

Cooking this beef recipe in the crockpot all day gives it a perfect juicy texture that falls apart and melts in your mouth.

You will love this beef dump freezer meal and the best part is that it will take you minutes to prep!

Easy, healthy, and tasty freezer meals are an amazing time saver! Prepping quick freezer meals will give you back time you didn’t know you were missing.


As a fellow mom of three kids I get how hard getting through a day can be, and sometimes topping off the day with the pressure of making dinner is just too much.

Having a couple freezer meals stocked up ready to go has been a regular life saver for me. It’s amazing!

Mexican beef can be spicy or just have a little heat depending on the salsa heat level you choose. We use a medium salsa. 

This is the best shredded beef freezer meal around!

Why you will love this shredded beef recipe. 

  • 10 Minutes to Prep
  • Super Easy
  • Extremely Tasty
  • Healthy (Soy Free, Gluten Free, Dairy Free, Preservative Free)
  • Family Friendly
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What do you call authentic Mexican beef?

Mexican shredded beef is authentically known as Machaca. Authentic Machaca is what inspired this beef dinner. Trying to make it accessible to what is in the average person’s pantry from spices to ingredients. 

Ingredients you will need for this slow cooker shredded beef recipe. 

  • beef chuck roast
  • yellow onion
  • salsa (heat of preference)
  • diced green chilies
  • diced tomatoes
  • salt
  • pepper
  • cumin
  • garlic
  • onion powder
  • smoked paprika
  • oregano
  • *Optional Garnish: Lime Wedge 
*Garnish with lime juice or lime wedges for a colorful presentation and a little extra flavor to your shredded meats. 

Is Mexican beef spicy?

This recipe is as spicy or mild as you prefer. If you like a mild (no spice) dinner then omit half or all of the green chilies and use a mild salsa. If you like lots of spicy (not overwhelming) then try using a mild salsa and keep the green chilies as is. You can also add chili powder to the recipe for a more traditional Mexican spicy flavor. I would start with 1 tbsp and increase until you reach desired flavor. 
We love a little kick and use a mild salsa with the green chilies and our kids love it. They are 8 and under and do not like things that are overly spicy. 

How do you shred, Mexican beef?

SUPER EASY! If the mean has been cooked low and slow as directed it will easily shred apart with two forks when you try shredding the beef. Shredded meats are a great easy way to feed a large family, a crowd, or portion out your meat for the week. 
If the beef is tough and doesn’t shred that means it needs a bit more time in the slow cooker or instant pot.
I would recommend giving it another half an hour in the slow cooker just to get it tender and juicy. 

How to make this Mexican shredded beef recipe in the slow cooker?

Just throw everything into a slow cooker and let it cook for you. No mess, no fuss and a delicious home-cooked dinner!


What kind of meat can I use?

So what cut of beef is best for shredding? I love to use chuck roast because of its affordability and accessibility. Chuck roast is also known, and sometimes labeled as, shoulder roast. If you cannot find chuck roast you can also use chuck eye roast, arm chuck roast or brisket as well for a tender meat shredding easily when cooked low and slow. 
This quick shredded beef is great for shredded beef tacos, shredded beef bowls or even shredded beef quesadillas! If you can think it you can make it! Get creative and have fun. 

You can also make this recipe into a Mexican shredded chicken, or Mexican shredded pork. 

What to serve with this Mexican beef recipe?

Serve with any of your favorite sides. I absolutely love serving with chips, salsa, guacamole, fresh slaw or some Mexican street corn! 

How to store this shredded beef recipe?

After cooking store in the fridge in an airtight container for 3-5 days.

Do I need a slow cooker for this recipe?

You can use a slow cooker or crock pot for this recipe. It is designed to be fast and easy so you do not have to take the time to cook all night.

You can also use Dutch ovens in a similar fashion to a slow cooker or crock pot if desired. I absolutely love using Dutch ovens, especially when I am able to be home all day.

Other great recipes you can try making in the slow cooker is a slow cooker Mexican beef barbacoa. Find the recipe here. 

Can I use an instant pot instead?

Of course! If you are tight on time or a last minute cook then throw everything in the instant post and adjust cook time. For slow cooker to instant pot conversion times click here to get a simple instant pot cheat sheet. You will never have to guess or research an instant pot cook time again!

*See FAQ’s and specific tips following recipe below. (so you don’t have to scroll for a million years to find the food 😉 ).

How do you make this Mexican Shredded Beef Recipe? 👇 

Print Recipe
5 from 1 vote

Mexican Beef Freezer Meal

This mexican beef freezer meal is a must try! The whole family will love this mexican shredded beef dinner plus it takes minutes to prep.
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Main Course
Cuisine: Mexican
Keyword: Mexican Shredded Beef
Servings: 6 Adults
Calories: 456kcal


  • Slow Cooker or Crock Pot


  • 3 lbs beef chuck roast
  • 1/2 large yellow onion diced
  • 1 cup salsa heat of preference
  • 4.5 oz can diced green chilies
  • 14.5 oz can diced tomatoes
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 ts[ cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp oregano


  • Step 1: Add all ingredients into slow cooker and stir.
  • Step 2: Cook on low 8-10 hours.
  • Step 3: Shred beef and stir back into sauce in slow cooker.
  • Step 4: Serve in tortillas, over rice, cauliflower rice or on top of chips!
  • Optional: Garnish with a lime wedge and your favorite taco toppings!

Freezer Directions:

  • Step 1: Label Freezer bag with recipe name, cooking from frozen directions and expiration date (todays date plus three months).
  • Step 2: Add all ingredients to labeled gallon freezer bag.
  • Step 3: Store in freezer for up to three months.

Cooking from Frozen Directions:

  • Step 1: Thaw overnight in fridge or in the morning in some warm water (meal may not be 100% thawed but that is ok).
  • Step 2: Add freezer bag contents into slow cooker.
  • Step 3: Cook on low 8-10 hours.
  • Step 4: Shred beef and stir back into sauce in slow cooker.
  • Step 5: Serve in tortillas, over rice, cauliflower rice or on top of chips!
  • Optional: Garnish with a lime wedge and your favorite taco toppings!


  • May top with favorite taco toppings! (cheese, guacamole, salsa, etc…)
  • Make it pretty: Garnish with fresh cilantro and a lime wedge.

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No problem! Just throw the freezer meal in your slow cooker and you’re all set. If it doesn’t fit thaw it for a few minutes in warm water. (You may need to add an extra 30 minutes cook time if completely frozen when cooking).

Enjoy the greatest Mexican beef tacos any night of the week with freezer meals!

Absolutely! Freeze in individual portions in a freezer bag, removing as much air as possible, and thaw when ready to eat. 

Lots of Mexican foods can be frozen. If you are freezing a recipe that calls for fresh veggies then freezing will change the texture, but any recipe that is being frozen and then cooked, even with veg, will freeze great and taste even better!

A serving size assumes 1 cup of shredded beef mix at 456 kcal per serving. 


You may have to play around with cook times. If you’re interested in an instant pot cheat sheet for cook times click here!

Chuck roast is great for shredded beef recipes. Cooked low and slow it turns out tender and juicy taking on the flavor of whatever seasoning or sauce you add to the dish. 

Chuck roast is also amazing for stews or roasts. 

Chuck roast is known for saturated fat, to counter this I purchase high quality meat and trim off some of the large fat chunks before cooking. 

If your chuck roast is tough that means it needs more time to cook. This can also happen if you try to cook it too fast and too high. Chuck roast comes out amazing and best if cooked low and slow for 8-10 hours in the slow cooker. You can also cook it for 5-6 hours on high but any faster then that and it will likely turn out tough. 

This recipe does not call for any type of beef broth or beef stock because of the flavors developed slowly in the slow cooker. 

If desired add salt and pepper to taste after cooking. 

Add the beef to a large serving bowl and mix with sauce from slow cooker or shred beef and stir directly back into slow cooker to serve. 

Don't forget to pin this recipe and save it for later! 👇

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