Southwestern Shredded Beef Sandwiches

Diced tomatoes and green chiles, chili powder, and cilantro add a bit of the Southwest to this quick and easy sandwich recipe that can be prepared in 30 minutes or less.

Southwestern Shredded Beef Sandwiches
Photo: Scott Little
Prep Time:
30 mins
Slow Cook Time:
11 hrs 30 mins
Start To Finish Time:
25 mins
Total Time:
30 mins
6 cups


  • 1 cup chopped onion (1 large)

  • 1 tablespoon cooking oil

  • 2 cup Shredded Beef Master Recipe

  • 1 10 ounce can diced tomatoes and green chiles

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1 tablespoon chopped fresh cilantro

  • ½ cup shredded cheddar or Monterey Jack cheese (2 ounces)

  • 4 onion rolls, split and toasted, if desired

  • 1 cup shredded lettuce

Shredded Beef Master Recipe

  • 3 pound boneless beef chuck pot roast

  • 2 large onions

  • 2 cloves of garlic

  • 1 14 ounce can broth

  • 1 tablespoon Worcestershire sauce

  • 2 teaspoon dry mustard

  • 1 teaspoon dried thyme

  • ½ teaspoon salt

  • ¼ teaspoon cayenne pepper


  1. In a large saucepan, cook onion in hot oil over medium heat about 4 minutes or until tender. Add shredded beef, undrained tomatoes, cumin, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until heated through and desired consistency. Stir in cilantro.

  2. To serve, sprinkle some of the cheese over bottoms of onion rolls. Spoon about 1/2 cup meat mixture over cheese on each bun. Sprinkle with remaining cheese and the shredded lettuce. Add roll tops. Makes 4 servings.

Shredded Beef Master Recipe

  1. Trim fat from pot roast. Cut onions into thin wedges and mince garlic. Add onions and garlic to a 4 to 5-quart slow cooker. Top with beef. If necessary, cut up meat to fit in cooker. In a medium bowl, combine broth, Worcestershire sauce, dry mustard, thyme, salt, and cayenne pepper. Pour over beef in cooker. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. Remove beef and onion from cooker, reserving juices. Using two forks, shred beef, discarding any fat. Skim fat from juices. Add onion to beef; add enough juices to beef to moisten. Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.

Nutrition Facts (per serving)

114 Calories
4g Fat
10g Carbs
9g Protein
Nutrition Facts
Calories 114
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 16mg 5%
Sodium 230mg 10%
Total Carbohydrate 10g 4%
Total Sugars 1g
Protein 9g
Vitamin C 4.1mg 21%
Calcium 50.5mg 4%
Iron 1.3mg 7%
Potassium 153mg 3%
Folate, total 24.2mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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