Mexican Shredded Beef Whole 30 Freezer Meal Recipe

Get ready to entice your taste buds with tantalizing Mexican Shredded Beef that’s not only mouthwatering and scrumptious, but also Whole 30 compliant!

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Prep Time 5

Cook Time 8

Course Main Course

Servings

Equipment

Slow Cooker / Crockpot
1 gallon freezer bag

Ingredients

3 lbs beef chuck roast
1 cup yellow onion diced
1 cup salsa heat of preference
1 4.5 oz diced green chiles can
1 1/2 tsp salt
1/2 tsp black pepper
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp dried oregano

For serving

lime
1 12 oz cauliflower rice

Instructions

Freezer Prep Directions

Prepare a gallon freezer bag, labeling according to your preferred method.
Add all ingredients, except for serving ingredients, to the freezer bag.
Seal bag, removing as much air as possible, and freeze for up to three months.

Slow Cooker Directions

Thaw freezer bag in fridge 12-24 hours before cooking.
Dump contents of the freezer bag to a slow cooker.
Cook on low for 8-10 hours.
Shred the beef, then stir shredded beef in the slow cooker with the sauce (liquid beef cooked in) in the slow cooker.
Serve over cauliflower rice. Add your favorite whole 30 taco toppings and garnish with a lime wedge.

Instant Pot Directions

Dump the contents of the freezer bag into the Instant Pot, plus 1/2 cup water.
Set to High Pressure for 60 minutes, then allow a 10-minute natural release followed by a quick release.
Shred the beef, then stir shredded beef in the instant pot with the sauce (liquid beef cooked in) in the instant pot.
Serve over cauliflower rice. Add your favorite whole 30 taco toppings and garnish with a lime wedge.

Dietary Adjustments

Make it Gluten-Free:

This recipe is naturally gluten-free.

Make it Dairy-Free:

This recipe is naturally dairy-free.

Freezer Labels

Mexican Shredded Beef Whole 30 Freezer Meal Printable Label

Keyword crockpot dinners, Easy Dinner, Mexican Shredded Beef, Whole 30, Whole 30 Recipe