It’s no secret I love my crockpot. I may even love my crockpot more than my KitchenAid (shhhh! Don’t tell my stand mixer!). But let’s face it: sometimes, crockpots become vessels for mushy casseroles that lack texture.
Enter the crockpot Mexican steak. It will change the way you make Mexican food and steak forever.
Even better? This recipe is affordable and great for leftovers.
Start with a London broil, otherwise known as a flank or top round steak.
My husband found a 2 pound London broil at the store for less than $4. Considering we had leftovers for 4 more servings, that is a bargain!
Here’s the recipe for an amazing, delicious crockpot Mexican steak:
1 can (16oz) tomato sauce, plain
1/2 teaspoon Oregano
1 tablespoon Garlic powder
1 tablespoon Cumin
1 teaspoon smoked Chipotle powder
Salt & pepper (as much as you like)
1 London broil
Whisk together the sauce and spices. Pour into the crockpot, then add London Broil. The mixture should cover the London broil. If it doesn’t, spoon some sauce over the top of the meat. Put the crockpot on low for 6-8 hours. The longer it cooks, the more flavorful. This recipe yields a spicy, authentic Mexican taste. If you don’t like your food with a kick, reduce the amount of Cumin and Chipotle. However, these spices give it the Mexican flavor, so I don’t advise removing the spices entirely. Otherwise, you’ll have an Italian spiced London broil. Which, could be good if you’re into that. IF you try that – please let me know!
You can serve the meat right away or stick it in the fridge for an easy meal during the busy weekdays.
I put mine in the fridge overnight, then made fajita/quesadillas for lunch the next day. I used flour tortillas, Mexican shredded cheese, avocado, sour cream, and sliced London broil. Pressed tortillas in a medium-high heat pan until golden brown with melty cheese and warm steak. It was perfection. I plan to make it again next week!
Be sure to check out these other easy recipes for busy parents on the go: