Slow cooker carne picada is a delicious and easy way to make a fabulous weeknight meal. Juicy and tender diced beef slow cooked with roasted tomatoes and chili peppers. A tender and flavorful treat that can be served tons of ways.
This delicious slow cooker recipe is easy, tasty, and flexible. Add it to your regular rotation and watch it quickly become one of your favorite weeknight meals.
Its long cooking time makes it one of the best beef recipes for super busy days away from home. Whether you are working, driving kids, or golfing, have this delicious meal ready and waiting for your return!
This easy carne picada recipe is so versatile the whole family will love it. Use it for tacos, wraps, burrito bowls, and more. Just add your favorite topping and enjoy!
To make this easy recipe you will need:
- Stew meat - cut into 2-inch cubes
- Diced tomatoes - canned
- Green chilies - canned, diced
- Flour - all purpose flour works here
- Ground cumin
- Garlic - powder
- Cotija cheese and fresh cilantro - for serving
- Non-stick spray
🔪How to make this carne picada beef recipe
Before starting your slow cooker carne picada recipe, spray your slow cooker with a non-stick spray. This will make clean-up much easier. Next, add meat cubes to the bottom of your slow cooker. Sprinkle flour, cumin, garlic, and paprika over the meat and stir until the beef is fully coated.
Add onions, tomatoes, and chili peppers into your slow cooker. Cover and cook on low for about 8 hours. Your beef is ready to serve when it is falling apart tender.
Pro tip: Your dish will have a stew-like consistency. For best results, cook with the lid of your slow cooker slightly ajar for the last hour or so. This will help to thicken up the juices.
This is one of my favorite meals because it can be served in so many different ways. It is great served in a taco bowl with all of your favorite taco toppings.
It is similarly wonderful over a bed of white rice, in rice bowls, or wrapped in corn tortillas. Taco shells and burrito wraps are also great serving options. Crumbled cotija cheese, sour cream, and freshly chopped cilantro are among our favorite toppings. Refried beans and avocado salsa make great go-withs.
Serving your cooked meat "make-your-own style" is a fun, stress-free option. Tacos and burritos served this way make for super easy weeknight dinners. Bell peppers sliced into strips and caramelized onions are great additions.
Topping Mexican pizza with carne picada meat is also a great way to serve this recipe. Squeeze some fresh lime juice on top of your finished creation for some added zing.
- This recipe works with different cuts of meat. Pre-cut stew meat is easiest. Chuck roast, flank steak, and skirt steak are also great options. I suggest going with whatever cut of beef makes the most sense economically.
- Looking to spice this dish up? Just use a can of hot diced green chilies. You can also add some black pepper and chili powder to the flour mixture at the beginning of cooking. Topping with diced, fresh jalapeno peppers is another perfect way to add some heat.
- Minced meat (finely chopped meat, not ground beef) also works well with this recipe.
Leftovers of this delicious beef can be refrigerated or frozen. It will last 3-4 days in the fridge and 3-4 months in the freezer. Store leftovers in an airtight container or zip-top gallon size freezer bag.
😉Hints & hacks
- Freezing leftovers in meal-sized portions makes for easy subsequent reheat-and-eat meals
- I always recommend the use of a slow cooker liner. Of course, this is an optional step. I like to purchase my liners in bulk for a less expensive per-piece price.
- In the market for a new slow cooker? I love mine!
- Always double check to make sure your slow cooker is on and plugged in!!! There is nothing worse than coming home to a slow cooker that was never properly turned on!
If you love this recipe, please let me know in the comment section below!
❓Frequently asked questions
Carne picada is cut-up beef cooked in liquid. Carne asada is a whole piece of beef cooked on a grill.
Confirm that beef is fully cooked using a meat thermometer. Place thermometer deep into the largest chunk of beef to take the internal temperature of the carne picada. Once it reaches 145°F, beef is safe to eat.
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Slow Cooker Carne Picada
- 2 lbs stew meat
- 2 14 oz cans fire roasted tomatoes
- 1 cup onion chopped
- 7 oz can diced chili peppers mild or spicy depending on your preference
- ¼ cup flour
- ½ teaspoon cumin
- ½ tsp garlic powder
- ½ teaspoon paprika
- cotija cheese, lime, fresh cilantro optional for serving
- non-stick cooking spray
- salt and pepper to taste
- spray slow cooker with a non-stick spray or add in a slow cooker linernon-stick cooking spray
- place beef into bottom of slow cooker2 lbs stew meat
- add in all dry ingredients and toss to fully coat beef¼ cup flour, ½ teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon paprika
- add in all remaining ingredients and cover2 14 oz cans fire roasted tomatoes, 1 cup onion, 7 oz can diced chili peppers
- cook on low for 6-8 hours
- once fully cooked, stir and taste. salt and pepper to taste. top as desiredcotija cheese, lime, fresh cilantro, salt and pepper to taste
- serve and enjoy!