Shredded Green Chile Beef
Total TimePrep: 25 min. Cook: 7 hours
We loved this recipe! I served ours with warm tortillas and all the fixings!
This looks SUPER DELICIOUS! Easy to see where it won a contest. I will try it with chicken and make it into bowls with cooked brown rice, avocado chunks, lime wedges, pepitas, and cilantro. That's the way we roll in SoCal!
OMGOSH!!! This was so good! First of all, the spice blend was perfect. I only had a small can of green enchilada sauce so I subbed green tomatillo salsa to make up for the difference . I think that the spice blend is so good that it makes the recipe a "forgiving" one if you need to sub. And I don't have a crock pot so I checked the web and found out I can slow cook my 4 lb pot roast at 275 for 4 1/2 hours. I served it as a soft taco filling with the usual toppings and my family LOVED it! My husband said "This is better than a Tex-Mex restaurant" ! When feeding a man, you can't go wrong with chuck roast. Can't wait to pour the leftovers on some mashed potatoes. Thanks Colleen!!! You are making me look like a Supermom!!! I am back on my game, thanks to you :)
We enjoyed this very much. Made as directed, except used 2-10 oz cans enchilada sauce, I think this was plenty. The first night we ate it on mashed potatoes and everybody wanted seconds. The leftovers we ate in soft tacos. Will definitely add to the rotation of easy recipes in the crock pot. Thank you!
Grammy I didn’t see any red pepper flakes in the ingredients list
Yum! What a great recipe! I only made two changes--I left out the red pepper flakes (we are wimps when it comes to spicy food) and I only had two small cans of green enchilada sauce which together equaled less than the 28 ounce can called for. But, the beef was SO GOOD anyway! Absolutely delicious served over mashed potatoes the first time and I'm looking forward to having the rest in soft tacos. Hubby and I loved it and I will definitely be making it again!