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Green Chile Beef Tacos

Mary McCarthy Maslowski

"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."
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Ingredients

4 h 10 m servings 298 cals
Original recipe yields 12 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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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Reviews

Read all reviews 55
  1. 67 Ratings

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Most helpful positive review

I used this recipe as a starting point. I like to create my own varaitations. I had a plan to slow cook a beef chuck roast with some green enchilada sauce. This recipe gave me the idea to add th...

Most helpful critical review

I have to say right off the bat that this recipe needs to cook a LOT longer than 4 hours on low. At 4 hours it wasn't nearly ready to shred. At 6 hours it was closer and then by 8 hours it wa...

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I used this recipe as a starting point. I like to create my own varaitations. I had a plan to slow cook a beef chuck roast with some green enchilada sauce. This recipe gave me the idea to add th...

WE LOVE THESE. No, really. I thought we were the only family who made them this way. It comes out like carnitas. I use my own homemade taco seasoning and Campbell's beef broth. Always a hit. NOT...

This looked interesting, so with a pot-roast in hand and no desire to break out the Lipton + C of M soup, I gave it a try. What can I say except EASY and delicious. Served it the first day as ...

I have to say right off the bat that this recipe needs to cook a LOT longer than 4 hours on low. At 4 hours it wasn't nearly ready to shred. At 6 hours it was closer and then by 8 hours it wa...

Gotta love it...4 ingredients. I was trimming this roast...very dense, firm and what I felt would be inedible. I used ONLY the listed ingredients.... extremely RARE for me but I restrained my...

I changed nothing in this recipe as far as what the recipe called for to make. I decided instead of using jar green salsa and taco seasoning. I'd make mine fresh and use equivalent measurements ...

All I can say is WOW these are amazing!!! I used a smaller roast and used 1 can beef broth and half a jar of picante sauce instead of the green salsa and that was the only change I made. I will ...

This was really good.

Such an easy recipe. Just throw it all in the slow cooker. I cooked it for about 6-8 hours it wasn't really shreddable at 4 hours. Also, I would imagine you can use any salsa.