Trying to eat at home more often? This recipe for Mexican Beef Bowls will be a hit with your family, and it is so simple and easy. It can also be adapted to different diets.
It’s delicious without any toppings, but dairy eaters will love it with cheese and sour cream. Grain-free eaters can omit the rice and eat it more like a chili. You can also adjust the amount of meat. If the budget is tight, cut the amount of beef and increase the beans.
And of course, choose salsa that meets your desired level of heat. We prefer mild, but if you like it hot, go for it! This recipe is very versatile and a great way to use your slow cooker.
- 2 – 2½ pounds beef eye round roast
- 1 can (15 ounces) black beans (or beans of choice)
- 1 jar (16 ounces) salsa
- 1 medium yellow onion, chopped
- cooked rice for serving (optional)
- shredded cheddar cheese
- sour cream
- sliced green onion
- Place the chopped onion in the bottom of your slow cooker.
- Cut the roast in half and place on top of the onions.
- Rinse the beans and add to the pot along with the salsa, letting some of it cover the roast.
- Cover and cook on low about 8 hours (high 3 – 4 hours).
- Remove the pieces of roast and let sit about 10 minutes, then slice into strips. Add back to the crock pot.
- To serve, place cooked rice in bowls, then top with the beef mixture. Add optional toppings if desired.