Kris' Amazing Shredded Mexican Beef

Ingredients

• 2 lbs. chuck roast, cut into cubes
• 2 tablespoons vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (14.5 oz) can diced tomatoes
• 1 (4 oz) can diced green chilies

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the beef cubes, onion, and garlic and cook until the beef is browned, about 5 minutes.
2. Add the cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for another minute, stirring to combine.
3. Stir in the diced tomatoes and green chilies. Reduce the heat to low, cover, and simmer for 25 minutes, stirring occasionally.
4. Remove the cover and continue cooking for another 5 minutes, stirring occasionally, until the beef is tender and the sauce has thickened.
5. Serve hot over rice or warm tortillas.

Interesting Facts

• This dish is a great way to use up leftover roast beef.
• This dish can also be cooked in a slow cooker on low for 6-8 hours.
• For a spicier version, add a diced jalapeno or two.