Tuesday, July 31, 2012

Beef and Mango Mexican Style

This summer, my mother introduced me to the sweet tangy flavor of mango.  I am now most certainly hooked!  This dish is a refreshing change from the traditional mexican option.

Beef and Mango Mexican Style


3 lbs beef roast (top of the round is a preferred choice)
1 1/2 c of your favorite barbecue sauce (homemade bbq sauce recipe link)
2 large mangos, peeled and thinly cubed
1 1/2 small red onion, very thinly sliced
3/4 c sharp cheddar cheese
3/4 c muenster cheese

3/4 c. corn (optional)
6 whole wheat tortillas or a bag of black corn chips for dipping
tabasco (optional)


1. Combine beef and barbecue sauce in slow cooker. Cook on low for 8-10 hours or on high for 6 hours. When done, shred the meat by pulling against the grain of the meat with a fork.

2. To use as a dip, add meat to a serving bowl and layer the mango over the top of the beef mixture, finish off with the cheese and onions. Serve with black corn chips.
*add a little tabasco for a little kick (optional)!


To make the quesadillas, fill half of the tortilla with the meat, mango, onion, and cheese to liking. Fold over the tortilla and place on an oiled frying pan for 2-3 minutes per side, until the cheese melts.
*add a little tabasco for a little kick (optional)!  

1 comment:

  1. Wondering why almost every element in this pic is photoshopped? Do you not take pics of your own food? smh