Thursday, July 14, 2011

Recipe: Green Chili Beef Burritos

This recipe produces a nice messy burrito filling.  I also tried it as a salad topping (Taco Salad Style) but I didn't enjoy it as much that way.

Recipe: Green Chili Beef Burritos
(adapted from Taste of Home's Slow Cooker Recipe Cards December 2010)


  • 1 Beef Roast
  • 4 (4 oz) cans chopped green chilies
  • 1 medium onion, chopped
  • 3 jalapeno peppers, seeded and chopped
  • 3 garlic cloves
  • 3 teaspoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1 cup beef broth
  • Optional: Tortillas, Chopped Tomatoes, Shredded lettuce, Shredded Cheese, Sour Cream
Safety Warning: When cutting the Jalapenos, disposable gloves are recommended.  Avoid touching your face!

Trim the visible fat and cut the meat into large chunks.  Place in the slow cooker.  Top with chilies, onion, jalapenos, garlic, chili powder, and cumin.  Pour broth over everything.  Cover and cook on low for 8-9 hours.

Remove the beef and shred with two forks.  Mix in enough of the cooking liquid to coat the beef.  Serve as desired: on tortillas with toppings or on salad.

No comments:

Post a Comment