Fix-it and Forget-it: slow cooker machaca beef

fix-it and forget-it lightly This crockpot recipe is based on a New Mexican style dish by Jeanne Allen in the cookbook, FIX-IT and FORGET-IT LIGHTLY: Healthy, Low-Fat Recipes for Your Slow Cooker.

Machaca meat is used to stuff tacos, burritos, enchiladas, or is eaten by itself. I liked serving it “soupy” on brown rice. According to David Bulla at,

Machaca in its traditional form is the Mexican equivalent of beef jerky. It is basically beef that has been marinated, cooked, shredded and dried.

In Tex-Mex cuisine, an adapted version of the traditional machaca is a staple that can be served alone with tortillas and taco fixings, or as the basis for many other dishes. Many people still call it machaca, yet it also shows up on menus as shredded beef.

In my version, I decided to add a sweet potato to the mix just for the nutritional heck of it.

Slow Cooker Machaca Beef

Makes 12 servings


  • 2 lb. lean beef roast
  • 2 small onions, sliced
  • 1 large sweet potato, skinned and cut into cubes
  • 4 oz. can chopped green chilis
  • enough beef broth to cover roast
  • 1 1/2 tsp. dry mustard
  • 3 garlic cloves, minced
  • 3/4 tsp. seasoning salt
  • 1/2 tsp. black pepper
  • 1 cup salsa


  1. Combine all ingredients except salsa in your 4-6 quart crock-pot or slow cooker.
  2. Cover and cook on low for 10-12 hours or until beef is tender.
  3. Drain and reserve liquid.
  4. Shred beef using two forks to pull it apart.
  5. Combine beef, salsa, and enough reserved liquid to make the desired consistency.
  6. Use this filling for burritos or tacos.

Nutritional info per serving based on using a lean beef:

  • Serving Size 210 g
  • Calories 177
  • Calories from Fat 48
  • Total Fat 5.3g
  • Saturated Fat 2.0g
  • Cholesterol 67mg
  • Sodium 620mg
  • Total Carbohydrates 5.5g
  • Dietary Fiber 1.3g
  • Sugars 2.0g
  • Protein 25.4g
  • Vitamin A 38%
  • Vitamin C 6%
  • Calcium 3%
  • Iron 17%

Nutrition Grade A- from CalorieCount.

Weight Watchers POINTS = 4


  • You can use venison or buffalo instead of beef.
  • For a low sodium seasoning salt, try NutraSalt Robusto Adobo seasoning. I received a free sample of this from the company, and have been using it in many of my Mexican dishes.

2 thoughts on “Fix-it and Forget-it: slow cooker machaca beef

  1. Jess

    I should invest in a slow cooker. We have a similar type thing, an Asian version of it, but not exactly the same.

    Good to stumble upon another blogger cooking on a diet! And writing all the recipes :) I’ll make sure to try some of yours soon.


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