Looking for a quick and easy dinner you can get on the table in a hurry before you head out the door again? This Mexican Roast & Beans is made in the slow cooker and is easier than you can imagine. It’ll quickly become a family favorite!
This recipe is one of the easiest things I make.
No kidding.
You literally just throw everything into your slow cooker and walk off and forget it. The hardest thing you have to do is get out the bowls and call everyone to the table.
I always serve this dish with cornbread. When I do that, it’s hearty and perfect for colder nights. And I’m woman enough to admit that I frequently use a cornbread mix when I’m really pressed for time, although I do prefer to make my mom’s Jalapeno Cornbread when I’ve got a few more minutes (not that homemade cornbread is hard because it isn’t).
Jump to RecipeWhat I Use To Make This Recipe
- cutting board – We prefer to use bamboo cutting boards since they’re a renewable resource that regrows quickly
- chef knife
- measuring cups – I’ve been using my Pyrex measuring cups ever since I married
- measuring spoons
- slow cooker – I use and adore this particular slow cooker. It has all the functionality I need without having a humongous price tag
How To Make Mexican Roast & Beans
First, add your dry beans, chopped onion, and spices to your slow cooker.
Next, add the cubed roast beef.
Add the wet ingredients and set to cooking.
Seriously…that’s all there is to it.
Slow Cooker Mexican Roast with Beans
Mexican Roast
Ingredients
- 3 pounds roast cubed
- 2 cups pinto beans dry
- 1 can diced tomatoes and green chilis
- 1 medium onion chopped
- 1 can Cream of Mushroom soup
- 1 8 ounce tomato sauce
- garlic powder to taste
- salt and pepper to taste
Instructions
-
Put all ingredients into crock pot, cover, and cook on low for 6-8 hours or on high for 4-6 hours. Perfect served with cornbread!
I do make this dish more during the colder months of the year but it’s good year-round.
Depending on your family’s taste you can add other spices. Hubby likes his food a little hotter than the rest of us in the family so he tends to sprinkle some Chipotle chili powder on top of his bowl.
My dad, on the other hand, can’t handle the spices like he used to so I don’t add chili powder to the recipe while it’s cooking. I have added other spices though depending on who will be joining us for dinner. I’m partial to chili powder, onion powder, and Worcestershire sauce. The nicest thing about this dish is that it’s hard to mess it up.
In fact, if you don’t want to take the time to cube the roast, you can put it into the slow cooker whole and then just shred it up with forks or some kind of meat shredder when it’s cooked and before you start to serve.
This meal would be great topped off with Oatmeal Cake or Banana Nut Spice Cake. Both of these cakes are delicious and I’m sure your family will love them – I know mine does!
So what’s your favorite “dump it in the pan and forget it” meal? Those are my favorite kind!
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I’m a retired educator, mom of three adult children, cancer warrior, sandwich generation member, and lover of life!
I help older women create & live a life they love through radical self acceptance, unapologetic goal pursuit, and relishing the joys of home.
Chicken Zoodle Soup
Love this recipe. I especially love meals that I can put in the crockpot. Thanks for sharing your wonderful posts at Over The Moon Party.
See you next week.
Hugs,
Bev