Green Chili Shredded Beef Recipes

Steps:

• 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 2 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.

Steps:

• Trim fat from roasts; cut meat into large chunks. Place in a 5- to 6-qt. slow cooker. Top with the chiles, onion, jalapenos, garlic, chili powder, cumin and, if desired, seasoning blend. Pour broth over all. Cover and cook on low for 8-9 hours or until meat is tender., Remove beef; cool slightly. Shred with 2 forks. Cool cooking liquid slightly; skim fat. In a blender, cover and process cooking liquid in small batches until smooth. , Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese as desired. Fold in ends and sides of tortilla.

Steps:

• 1. Shredded Green Chili beef A large roast (The bigger the better whatever is on sale) Place in crock pot add water to top, large onion and a can of green chili and 4 beef bouillon cubes. Cook until meat falls apart (ALL DAY) Remove roast and reserve the juice if you want to make gravy. Shred Beef and put back into the empty crock pot Cook on stove 2 lbs of ground beef add to shredded beef Add 4 large (7oz) cans of chopped green chilies Add 1 large onion chopped up 4 cans of Rotel tomatoes Salt to taste 5 large beef bouillon cubes 8 to 10 large shakes of Cholula sauce (more or less to your taste) Stir well and set crock pot to high cook about 6 hours until all the flavors are cooked together. Roll in flour Tortillas and cheese. ENJOY!

Steps:

• 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.