Shredded Crockpot Beef Mexican Pizzas

7 08 2013

This morning I put a roast in my crockpot, covered it with broth, clicked it on low and left for the day. Didn’t have a clue what I was going to make for dinner, I just knew it had to be based around shredded beef! While cruising the net for inspiration for something to make, I found the sauce for this recipe on Shape Magazine’s site, and the rest of my dinner plan basically created itself. I used my easy shredded beef to make delicious Mexican pizzas…yum!

Shredded Crockpot Beef Mexican Pizzas

Shredded Crockpot Beef Mexican Pizzas

The following makes 2 pizzas with leftover beef and bean stuffing (compliments of This Girl’s Gotta Eat and Shape Magazine):

  • 1 beef roast, use whatever you have on hand
  • 1 box low-sodium, fat-free chicken stock
  • 1 box low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 chipotle peppers in Adobo sauce
  • Juice of 1 lime
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp kosher salt
  • Oil, use whatever you have
  • 1 onion, diced
  • 2-3 cloves of garlic, minced
  • 1 large can black beans, rinsed and drained
  • 1 can green chilies, diced
  • 4 whole wheat tortillas
  • Low-fat Mexican blend cheese, shredded

Place beef in the crockpot and cover completely with liquid. I used 1 box of chicken stock and 1 box of beef broth. And if those aren’t enough, I typically use water as the rest of the liquid to ensure the meat is fully covered. Cover crockpot and cook on low for 8 hours. Once cooked, remove beef and let cool. Shred cooled beef with a fork or your fingers.

Strain the broth liquid from the crockpot and set aside.

Preheat oven to 400 degrees.

Add the tomatoes, chipotle peppers, lime juice, coriander, cumin and salt to a blender and puree everything until it’s well blended.

In a large saute pan, heat 2 Tbsp oil over medium heat. Add the onion and cook until it starts to turn translucent and become soft. Add garlic and cook another few seconds until fragrant.  Add the green chiles and beans and a little of the strained stock that you cooked the beef in and cook for a few minutes. Next, add the shredded beef to the beans and warm. Add 3/4 of the sauce (reserving 1/4 of it) to the beef and continue to cook until sauce is heated through. (Note: depending how large your roast is you may not want to use all the shredded beef for this recipe. I saved some for another meal! I also saved the broth to use later as well – can’t let that deliciousness go to waste!)

While the beef is cooking in the sauce, warm the tortillas in the oven for a few minutes.

To build the Mexican pizzas: spoon some a good helping of the beef and bean mixture onto a tortilla. Place a second tortilla on top. Spoon some of the sauce on top of the second tortilla and top with cheese. Repeat with remaining two tortillas.

Bake the pizzas on baking sheet or pizza stone until warmed through and cheese is melted, 5 minutes or so.

Remove from the oven, let cool for a minute, then slice. Garnish with lime zest and extra sauce. You can also top the pizza with extra goodies such as tomatoes, black olives and lettuce if you like as well.




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