Crock Pot Green Chile Burrito Taco Filling
Transform your taco and burrito nights with this mouthwatering Crock Pot Green Chile Burrito Taco Filling, a tender and flavorful slow-cooked beef recipe that brings bold Southwestern flair to your table. Made with succulent beef chuck roast, zesty green enchilada sauce, and fire-roasted diced green chiles, this filling is infused with layers of flavor from aromatic garlic, diced onions, and a perfect blend of spices like cumin and chili powder. Cooked low and slow for hours, the beef becomes irresistibly tender, shredding effortlessly into a rich, savory sauce brightened with a splash of lime juice. Perfectly versatile, this filling can be wrapped in soft tortillas, crowned with fresh cilantro, or customized with your favorite toppings. Easy to prepare with minimal hands-on effort, this set-it-and-forget-it slow cooker recipe is ideal for busy weeknights or meal prep, serving up to 8 and offering delicious leftovers that store or freeze wonderfully.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 16 ounces Green enchilada sauce
- 4 ounces Diced green chiles
- 1 cup Beef broth
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Instructions
Trim any excess fat from the beef chuck roast and cut it into large chunks (about 3-4 inches in size).
Place the beef chunks into the crock pot.
Add the diced onion, minced garlic, cumin, chili powder, salt, and black pepper to the crock pot.
Pour the green enchilada sauce, diced green chiles, and beef broth over the beef and seasonings.
Stir gently to combine the ingredients and coat the beef with the sauce.
Cover the crock pot with a lid and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the beef is tender and easily shreddable.
Once the beef is cooked, use two forks to shred it directly in the crock pot. Mix the shredded beef with the sauce to ensure it is well coated.
Stir in the lime juice for a hint of brightness.
Serve hot in tortillas for burritos or tacos. Optionally, garnish with fresh cilantro for extra flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition Facts
Calories |
2574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.9 g | 240% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6305 mg | 274% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 25.0 g | ||
| Protein | 175.0 g | 350% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 4208 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
