Slow-Cooked Green Chili Beef Burritos Recipe

4.5 2 4
Slow-Cooked Green Chili Beef Burritos Recipe
Slow-Cooked Green Chili Beef Burritos Recipe photo by Taste of Home
Publisher Photo

Slow-Cooked Green Chili Beef Burritos Recipe

Read Reviews
4.5 2 4
Publisher Photo
This recipe gets rave reviews every time I make it. The shredded beef has a luscious, slow-cooked flavor that you can’t get anywhere else.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 9 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 9 hours

Ingredients

  • 1 boneless beef chuck roast (3 pounds)
  • 1 can (14-1/2 ounces) beef broth
  • 2 cups green enchilada sauce
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup Mexican-style hot tomato sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 12 flour tortillas (12 inches)
  • Optional toppings: shredded lettuce, chopped tomatoes, shredded cheddar cheese and sour cream

Directions

Cut roast in half and place in a 3- or 4-qt. slow cooker. Add broth. Cover and cook on low for 8-9 hours or until meat is tender.
Remove beef. When cool enough to handle, shred meat with two forks. Skim fat from cooking liquid; reserve 1/2 cup liquid. Return shredded beef and reserved liquid to the slow cooker. Stir in the enchilada sauce, green chilies, tomato sauce, salt, garlic powder and pepper.
Cover and cook on low for 1 hour or until heated through. Spoon beef mixture down the center of tortillas; add toppings of your choice. Roll up. Yield: 12 servings.
Editor's Note: This recipe was tested with El Pato brand Mexican-style hot tomato sauce. If you cannot find Mexican-style hot tomato sauce, you may substitute 1/2 cup tomato sauce, 1 teaspoon hot pepper sauce, 1/8 teaspoon onion powder and 1/8 teaspoon chili powder.
Originally published as Green Chili Beef Burritos in Country Extra January 2010, p49

Nutritional Facts

1 each: 419 calories, 17g fat (6g saturated fat), 74mg cholesterol, 1175mg sodium, 36g carbohydrate (2g sugars, 5g fiber), 29g protein.

  • 1 boneless beef chuck roast (3 pounds)
  • 1 can (14-1/2 ounces) beef broth
  • 2 cups green enchilada sauce
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup Mexican-style hot tomato sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 12 flour tortillas (12 inches)
  • Optional toppings: shredded lettuce, chopped tomatoes, shredded cheddar cheese and sour cream
  1. Cut roast in half and place in a 3- or 4-qt. slow cooker. Add broth. Cover and cook on low for 8-9 hours or until meat is tender.
  2. Remove beef. When cool enough to handle, shred meat with two forks. Skim fat from cooking liquid; reserve 1/2 cup liquid. Return shredded beef and reserved liquid to the slow cooker. Stir in the enchilada sauce, green chilies, tomato sauce, salt, garlic powder and pepper.
  3. Cover and cook on low for 1 hour or until heated through. Spoon beef mixture down the center of tortillas; add toppings of your choice. Roll up. Yield: 12 servings.
Editor's Note: This recipe was tested with El Pato brand Mexican-style hot tomato sauce. If you cannot find Mexican-style hot tomato sauce, you may substitute 1/2 cup tomato sauce, 1 teaspoon hot pepper sauce, 1/8 teaspoon onion powder and 1/8 teaspoon chili powder.
Originally published as Green Chili Beef Burritos in Country Extra January 2010, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSlow-Cooked Green Chili Beef Burritos

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
kstina5 User ID: 8477668 230934
Reviewed Aug. 9, 2015

"I love making this for my roommates and our friends. It feeds a lot of people and the flavor is amazing. Great for tailgating, really easy to make, freezes well."

MY REVIEW
lincop56 User ID: 4542356 109852
Reviewed Mar. 16, 2012 Edited Jan. 2, 2016

"My family just loved this recipe, freezes well we kicked it up a notch"

Loading Image