Summer Fiesta Ready: Just 3 ingredients. I make it when I want a bright main course handled completely hands-off.

This 3-ingredient slow cooker fiesta beef is my go-to when I want a bright, summery main course but absolutely zero hands-on fuss. It starts with raw diced beef chuck and leans on a jar of chunky salsa and a simple taco seasoning blend to do all the flavor work. Everything goes straight into the slow cooker, then you walk away while it turns into tender, shreddable beef coated in a glossy orange-red, fiesta-style sauce. It’s perfect for busy workdays, low-key weekends, or anytime you want something that tastes like you tried but you really just let the slow cooker handle it.

Serve this fiesta beef piled into warm tortillas with shredded lettuce and a squeeze of lime, or spoon it over cilantro-lime rice or cauliflower rice for a bowl-style dinner. It’s also great tucked into baked potatoes or sweet potatoes with a little shredded cheese on top. For a simple summer spread, add corn on the cob, a quick green salad, and maybe some chips and guac or salsa on the side. Leftovers reheat beautifully for lunches and can be turned into nachos, quesadillas, or stuffed peppers.

Servings: 6

3 pounds raw beef chuck, trimmed and cut into 1- to 1 1/2-inch cubes

Add the raw diced beef chuck to the slow cooker, spreading it out in an even layer so it cooks evenly.

Sprinkle the taco seasoning evenly over the beef, tossing lightly with a spoon or tongs so most of the cubes are coated in the spices.

Pour the chunky salsa over the seasoned beef, using a spoon to gently nudge it around so the beef is mostly covered. Do not add extra water; the beef and salsa will create their own cooking liquid.

Cover the slow cooker with the lid and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and easily pulls apart with a fork.

Once the beef is tender, use two forks to shred it directly in the slow cooker, breaking it into bite-size shreds. Stir well so the meat is fully coated in the glossy orange-red sauce.

If the sauce looks a bit thin, leave the lid slightly ajar and cook on HIGH for another 15 to 30 minutes, stirring once or twice, until it reduces to a thicker, clingy consistency that coats the shredded beef.

Taste and adjust if needed by adding a pinch more taco seasoning or a little extra salsa for brightness. Switch the slow cooker to WARM and keep covered until ready to serve.

To keep this truly 3 ingredients, I lean on a flavorful salsa and taco seasoning, but you can play within those lines. Use a fire-roasted salsa for a smokier flavor, a pineapple or mango salsa for a sweeter, brighter summer vibe, or a salsa verde for a tangier twist (the color will shift slightly but still be bright and saucy). Choose taco seasoning that matches your heat tolerance—mild for family-friendly, or hot if you like a kick. For leaner results, you can trim more visible fat from the chuck before dicing, or after cooking, use a spoon to skim any excess fat that rises to the top of the sauce. This beef is naturally gluten-free if your taco seasoning and salsa are certified gluten-free, so check labels if that’s important in your home. For meal prep, cook a batch on Sunday, then portion into containers for tacos, bowls, or stuffed baked potatoes throughout the week; it keeps well in the fridge for up to 4 days and freezes up to 3 months. Food safety tips: Always start with fresh, cold beef and keep it refrigerated until you’re ready to load the slow cooker. Thaw frozen beef completely in the refrigerator before cooking—don’t cook it from frozen in the slow cooker, as it can stay too long in the temperature “danger zone.” Make sure your slow cooker is at least half full but not more than about two-thirds full so it heats properly. Cook on LOW or HIGH as directed without frequently lifting the lid, since repeated opening can drop the temperature and extend time in unsafe ranges. Leftovers should be cooled and refrigerated within 2 hours of cooking, and reheated to at least 165°F before serving.