Dude Food Crock-Pot Carne Asada

by Dorothy Reinhold on February 2, 2012

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At most homes on Sunday, the game will be on, and we’ll need sustenance and libation – football food.

We need what has become known as “dude food.”

Trouble is, that greasy, junky, fast-foody type stuff tastes good when you’re chewing it, but not so much later when you contemplate how much you ate. Its stuff that, if you were to squeeze it with your hands, could be used to lube your car.

What if instead of beer and wings we all offered our guests some other tasty football food that is delectable but won’t gross us out?

Wait a minute! Hear me out…I promise I won’t try to shove some raw kale salad down your gullet. I just want you to consider branching out from chips and onion dip.

Try this selection of appetizers to appeal to all kinds of taste buds:

Elizabeth Rafeedie’s Best Guacamole in the World  
Tapenade with Pita Chips
Asian Citrus Marinated Mushrooms
MediterraneanDeviled Eggs

If you’re looking for something substantial, try a bowl of either of these chilis. Chili is a perfect partner for the game.

Mom’s ChiliMom's Spicy Chili for Seniors from Shockinglydelicious.com
Teri Carcano’s Portobello Vegetarian Chili of the Gods 

And if you are willing to get out your Crock-Pot (I’ll wait while you search in the back of the cabinet), make this super easy Dude Food Crock-Pot Carne Asada recipe.

Onions in the Crock-Pot for carne asada

Onions and pepper go in first.

Meat into the Crock-Pot for carne asada

Meat goes in next.

Ralphs has the seasoned carne asada meat already packaged, and the rest is a cake walk. Put it on to cook today, and eat it tomorrow (it will be even better the next day), with a toasted tortilla or stuff some in a tortilla and roll it up.

A little guac wouldn’t hurt; it never does.

It’s all shockingly delicious, and good fuel for football fanatics!

Recipe: Dude Food Crock-Pot Carne Asada

Summary: Using pre-seasoned meat makes this Crock-Pot Carne Asada super easy. A few beans, some guacamole, maybe some chopped cilantro and a tortilla, and dinner is served!


  • 1 onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 2 pounds (approx.) seasoned carne asada meat
  • 3/4-1 teaspoon Penzeys Arizona Dreamin’ spice mix (or use your favorite chili powder or a Mexican spice blend)
  • 1 (15-ounce) can pinto or black beans, rinsed and drained (beans might be optional in your house, but not optional in mine)
  • Garnish: chopped cilantro (optional)


  1. Mist the inside of the crock with nonstick spray and add onion, then pepper, then meat, and then sprinkle with seasoning. Put lid on, turn to LOW, and cook for about 10 hours. When time is up, remove lid and shred meat using 2 forks. If meat is too saucy and you have time, allow it to cook longer with the lid off, for evaporation.
  2. Stir beans in and serve, sprinkled with fresh chopped cilantro.
  3. Can be served with a grilled tortilla alongside, or can be rolled up in the tortilla like a burrito.
  4. Serves 6-10, depending on size of appetites and tortillas in which to wrap.

Quick notes

carne asadaPre-seasoned meat: I’m a sucker for a bargain, so when I go to the market, I swing by the meat counter to see what is on sale that day. Both Ralphs and Vons where I shop have a bin for about-to-expire items, and when I look at them, my first thought is, “that’s dinner tonight.” Ordinarily, I wouldn’t buy the pre-seasoned carne asada because I have a spice cabinet full of seasonings calling out to be used, but I can’t pass up a sale, so I tossed 2 pounds of this into my cart. It doesn’t say what cut of meat it is, but from the look of it, I would say skirt steak or flank steak or the like. I tossed it all in the Crock-Pot and went about my work and chores all day. When I returned at the end of the day, dinner was done, and simply delicious! The moral of this story is to take advantage of a sale when you can, and don’t be afraid to try something new. The serendipity of a “find” can lead you to a new taste adventure!

Arizona Dreamin' from PenzeysSpice mix: I discovered the Arizona Dreamin’ spice mix from my favorite spice shop, Penzeys Spices, which has a store in Santa Monica, as well as a thriving online operation. Arizona Dreamin’ is a salt-free mix of ground ancho, onion, garlic, paprika, citric acid, lemon peel, chipotle pepper, red pepper, jalapeno, cocoa, natural smoke flavoring and “spices.” It’s gooood!


Raw Kale Salad with Raisins and Pine NutsOne night I served this burrito style, and stuffed this kale salad  in there. It was fabulous!

Preparation time: 5 minutes
Cooking time: 10 hours
Number of servings (yield): 6-10
Culinary tradition: Mexican

{ 6 comments… read them below or add one }

Mike January 10, 2013 at 10:54 pm

OMG, I used to buy that Private Selection Carne Asada all the time at VONS when I lived in San Diego until they stopped selling it. I couldn’t find it anywhere else, and that was back in 2005. Now I live in Washington and have looked around, but no luck. I figured they stopped making it until I just saw your post here. That stuff is amazingly tasty. I also used to love the buffalo mini chicken drumsticks also from Private Selection which seem to have disappeared as well 🙁


Dorothy January 11, 2013 at 10:33 am

I hate it when I get hooked on something and the producer discontinues it!


eselpee March 15, 2019 at 5:33 pm

Try Trader Joe’s. I got one to cook tomorrow and came here to see if the crockpot could do the trick.


Paulette of Girl + Fire February 7, 2012 at 9:40 am

I’m not sure my Mexican-ness will allow me to be okay with carne asada NOT cooked on the grill, but this sounds DELICIOUS! Must try!!


sippitysup February 3, 2012 at 4:32 pm

I am a dude and I can attest that is indeed food. Good food. GREG


England February 2, 2012 at 1:01 pm

Game Day can often be a time for fatty foods. Thank you for sharing a healthy recipe for this occasion.


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