Kitchen notes · a little help before you start
Southwest Shredded Beef
Southwest Shredded Beef brings together tomato paste, chili powder, and cumin. The thickening step has its own little bit of preparation. The quick notes will help you get the small jobs lined up before you start.
- Original yield
- Serves 12
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
A few quick notes
1. Mix the thickener as directed
The thickening step has its own little bit of preparation. Follow the mixing step before adding it, then use the consistency check in the method as you finish.
2. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
3. Have the shredding step set up
Read the shredding step before you start serving. Have a suitable bowl and utensils ready, then keep the cooking, shredding and sauce steps in their written order.
Get to know the ingredients
Tomato paste
Look at how this ingredient comes into the method: In a medium bowl, whisk together the tomato paste, garlic, chili powder, cumin, oregano, cayenne pepper, brown sugar, cornstarch, and beef broth.
Chili powder
Look at how this ingredient comes into the method: In a medium bowl, whisk together the tomato paste, garlic, chili powder, cumin, oregano, cayenne pepper, brown sugar, cornstarch, and beef broth.
Cumin
Look at how this ingredient comes into the method: In a medium bowl, whisk together the tomato paste, garlic, chili powder, cumin, oregano, cayenne pepper, brown sugar, cornstarch, and beef broth.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 12. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Southwest Shredded Beef
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve hot over a bed of rice, in tacos, or stuffed into a burrito. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Choose the slow-cooker schedule first
Read the setting and cooking time in the full method before deciding when to start. Keep the finishing steps in view as well, so the dinner fits the day you have.
Have the whisking step ready
Set out the ingredients for the whisking step together. Follow that part of the preparation before moving to the next cooking or mixing stage.
A few questions you might have
What should I get ready before starting?
Set out the slow cooker. Read the first preparation step before you get going: In a medium bowl, whisk together the tomato paste, garlic, chili powder, cumin, oregano, cayenne pepper, brown sugar, cornstarch, and beef broth.
Which little step is worth remembering?
The thickening step has its own little bit of preparation. Follow the mixing step before adding it, then use the consistency check in the method as you finish.
What happens at the end?
Keep this part of the method in view: Serve hot over a bed of rice, in tacos, or stuffed into a burrito.
Is there another preparation step to plan for?
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: www.budgetbytes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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