Green Chile Beef Tacos Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Oct. 20, 2010
This was delicious!! I made it exactly as written and it turned out perfect, I wouldn't add or change a thing. I can't wait to have the leftovers in enchiladas.
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Photo by ManxGirl

Cooking Level: Intermediate

Reviewed: Aug. 7, 2010
This was really good.
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Reviewed: Aug. 3, 2010
I think this was a good start. I will not add so much broth next time as I felt it was very runny when you assemble the tacos; even after draining. I used green salsa, and did everything the same. I will also add perhaps some chili powder, and diced chilis for some kick.
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Reviewed: Jul. 12, 2010
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 myself. In absence of the bi-focals I left it in the crock-pot for 14 hours rather than 4. That inedible piece of meat is the tastiest thing I've eaten in a long time. The beef soaked up all the broth and salsa and although I like it hot, the spiciness was evened out by the extended cooking. Next on the list is chicken and pork. As stated in prior reviews, this can be used in many different dishes....tacos, enchilladas, salads, flautas. Simple and inexpensive.
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Cooking Level: Expert

Home Town: Bakersfield, California, USA

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Reviewed: Jul. 11, 2010
I followed the recipe to the letter and it turned out superb. I may or may not make a few modifications in the future, but for the first time it was superb.
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Reviewed: Jul. 9, 2010
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 the broth which I definately recommend for flavor as well as moisture. I buy low sodium because the sauce and taco mix already have enough. From another recipe I used half a chopped onion to line the bottom, placed the roast on top and added the enchilada sauce and a can of green chili's, broth and topped with cilantro. This made some wonderful meat to be used in burritos taco, enchilada's or just over rice and beans. It was not spicy so add some heat if you like or simply eat with hot sauce as we did.
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Photo by MellyMel

Cooking Level: Expert

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Reviewed: Jul. 5, 2010
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 soft tacos. Leftovers went into an enchilada-casserole thing that DH favors. I plan to try this next with a pork shoulder roast and call it M's Easy Carnitas.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: New Berlin, Wisconsin, USA

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