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Mexican Shredded Beef Bowls
These shredded Mexican beef bowls are made in the slow cooker and perfect for weekly meal prep with rice, beans, plantains and peppers to round them out!
1
1,793
5
8 hr 5 min
TOTAL TIME
658
CALORIES
$5.68
PER SERVING
Ingredients
14 INGREDIENTS
7 SERVINGS
1/4 cup fresh cilantro
chopped
1 whole green bell pepper
thinly sliced
1 tbsp coconut oil
2 cups water
1 whole red bell pepper
thinly sliced
1 cup beef broth
2 1/2 lbs beef rump roast
kosher salt
to taste
1 tbsp cornstarch
3 oz tomato paste
1 cup white rice
15 oz canned black beans
rinsed and drained
1 1/3 oz taco seasoning packet
1 whole plantain
ripe
Directions
17 STEPS
5 min
PREP TIME
8 hr
COOK TIME
8 hr 5 min
TOTAL TIME
View Directions on Running to the Kitchen
Health Info
Macros
80g
CARBS
14g
FAT
51g
PROTEIN
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Frequently Asked Questions
What cut of beef is best for shredding?
How should I prepare the beef before cooking?
What other ingredients should I add to the beef?
What equipment do I need to cook shredded beef?
What are some tips and tricks for cooking shredded beef?
Can I substitute any ingredients in the recipe?
How can I adjust the consistency or texture of the shredded beef?
How should I store leftovers or prepare shredded beef for meal prep?
What cut of beef is best for shredding?
How should I season the beef before cooking?
Should I sear the beef before cooking?
Whats the best cooking method for shredded beef?
Can I make shredded beef in an Instant Pot?
How do I shred the beef once its cooked?
What can I use shredded beef for?
Can I adjust the spiciness of the shredded beef?
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