This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 4+ hrs

Green Chile Beef Tacos

Read Reviews (42)

"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." — 70's Girl

Ingredients Edit and Save

Watch video tips and tricks

Slow Cooker Beef Pot Roast

Barbecue Beef for Sandwiches

Beef Enchiladas II

Taqueria-Style Tacos (Carne Asada)

Slow Cooker Beef Stew I

Slow Cooker Ground Beef Barbecue

Original Homemade Italian Beef

Slow Cooker Beef Stroganoff

Barbecued Beef

Original recipe makes 12 servings Change Servings

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

Check All Add to Shopping List

Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 4 hrs
READY IN 4 hrs 10 mins

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Jul 12, 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.

—MellyMel

See full review »

Most Helpful Critical Review

Jan 12, 2012

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 was good to go. (I am really glad I started it at 5 AM for dinner that night.) I used mild green salsa and I should have used medium or hot. My chuck roast was 2 1/2 lbs, I used the full amount of salsa and taco seasoning and only one can of broth. (I could have used less broth and it would have been fine.) I did layer thick slices of onion on the bottom of the crock pot & then fished them out before I added the shredded beef back into the juices. Next time I will use a hotter salsa and add a couple of whole jalapenos and a bay leaf.

—Baking Nana

See full review »

51 Ratings

See other versions of this recipe!

Nov 26, 2011

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. NOTE: This also works with chicken and chicken broth.

—Sarah Jo

See full review »

Jul 06, 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.

—MARTHA56

See full review »

Jan 13, 2012

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 it asked for to stay true to the recipe. What I found that others were talking about how, 4 hours wasn't enough time to cook the meat. And will agree to that. There is no way 5 pounds of meat being a chuck roast will cook in a slow cooker in 4 hours. Mine was done in 7. I feel there was too much broth mixture in when it was done, I did shred the meat and place it back in the broth, but I strained out about a cup and a half of the broth and reserved it to the freezer for another time. The meat held no flavor as it was in the broth. My family said it was fine but I thought it was ok. Sorry, it's not something I'll be making again.

—mis7up

See full review »

Jul 13, 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.

—SherAlexander

See full review »

Mar 13, 2012

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 be making these again, the husband loved these also!!! thanks for the recipe :)

—Brittani

See full review »

Aug 09, 2010

This was really good.

—minette

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

No Fuss Shredded Beef Tacos

Slow Cooker Shredded Beef for Tacos and Burritos

Andy's Spicy Green Chile Pork

Delicious Beef Tongue Tacos

Slow Cooker Beef Pot Roast

Barbecued Beef

Slow Cooker Green Chile Stew

Easy Green Chile Stew

Mexican Green Chile Stew

Barbecue Beef for Sandwiches

ADVERTISE WITH US

Nutrition

Calories
298 kcal
15%

Carbohydrates
4.2 g
1%

Cholesterol
82 mg
27%

Fat
19.8 g
30%

Fiber
0 g
0%

Protein
23.1 g
46%

Sodium
477 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Green Chile Beef Tacos

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 298
Calories from Fat: 178

% Daily Value *
Total Fat 19.8g 30 %
Saturated Fat 7.8g 39 %
Cholesterol 82mg 27 %
Sodium 477mg 19 %
** Potassium 225mg 6 %
Total Carbohydrates 4.2g 1 %
** Dietary Fiber 0g 0 %
Protein 23.1g 46 %
Sugars 1.7g
Vitamin A 0 %
Vitamin C 0 %
Calcium 1 %
Iron 26 %
** Thiamin 6 %
** Niacin 55 %
** Vitamin B6 15 %
** Magnesium 6 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.