Green Chile Beef Tacos Recipe

"This recipe can be done in the slow cooker or the oven (at 325 degrees F). It is pulled beef taco meat. The leftovers makes superb enchiladas. Spicy and full-bodied flavor without overdone heat."

Ingredients

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Metric

5 pounds boneless beef chuck roast

1 (1 ounce) packet taco seasoning mix

1 (16 ounce) jar green salsa

2 cups beef broth, or more if needed

Directions

Prep 10 m

Cook 4 h

Ready In 4 h 10 m

Lay the chuck roast into the bottom of a slow cooker with a tight-fitting lid. Sprinkle the taco seasoning mix over the beef. Pour the green salsa over the beef, followed by the beef broth.
Cook on Low for 4 hours. Add more beef broth if needed. Remove the beef from the slow cooker and shred with two forks. Return the shredded beef to the slow cooker; mix with the liquid. Serve hot.

Footnotes

Partner Tip
Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 298 calories;19.8 g fat;4.2 g carbohydrates;23.1 g protein;82 mg cholesterol;477 mg sodium.Full nutrition
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