Tex-Mex Beef Sammies
- 10m Prep Time
- 1h 15mCook Time
- 1h 25mReady In
A Tex-Mex twist on shredded beef sandwiches, cooked in an Instant Pot with chili powder, tomatoes, and green chiles. Served on rolls with a zesty lime mayonnaise and lettuce.
Ingredients
- 1.36 kg boneless beef chuck roast trimmed
- 29.6 ml chili powder
- 1 diced tomatoes with green chiles
- 1 diced green chiles drained
- 118 ml light mayonnaise
- 3 scallions finely chopped
- 29.6 ml lime juice
- Sandwich rolls
- lettuce
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 36.2 mg
- Iron: 0.94 mg
- Magnesium: 13.9 mg
- Phosphorus: 25.3 mg
- Potassium: 175 mg
- Zinc: 0.27 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml chili powder
- 1 diced tomatoes with green chiles
- 118 ml light mayonnaise
- 29.6 ml lime juice
- Sandwich rolls
- lettuce
Prepare
- Trim 1.36 kg boneless beef chuck roast
- Drain 1 diced green chiles
- 3 scallions, finely chopped
Let's Cook
-
Step 1.
Rub the 3-pound boneless beef chuck roast all over with 2 tablespoons chili powder. Pour the 10-ounce can of diced tomatoes with green chiles and their juice into the Instant Pot. Add the seasoned beef, then top with the drained 4-ounce can of diced green chiles. Lock the lid, set the valve to sealing, and cook on high pressure for 1 hour 15 minutes. When done, use the quick release method to release the pressure carefully.
-
Step 2.
While the beef cooks, in a small bowl, combine ½ cup light mayonnaise, 2 finely chopped scallions, and 2 tablespoons lime juice. Stir until well blended; set aside.
-
Step 3.
Once the pressure is released, carefully open the lid. Transfer the beef to a cutting board and let it rest briefly. Slice or shred the beef, discarding any visible fat. Serve the shredded beef on sandwich rolls with lettuce and the lime mayonnaise.