SLOW-COOKED BEEF BURRITOS WITH GREEN CHILES
I created this recipe years ago, and it has become such a favorite that the wonderful aroma of it cooking makes my family instantly happy. It is hearty, flavorful and easy to prepare, and it uses the long, slow cook that truly defines comfort food. -Sally Pahler, Palisade, Colorado
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 14 servings.
Number Of Ingredients 10
Steps:
- Combine garlic, salt, cumin and cayenne; rub over roast. Place in a 5- or 6-qt. slow cooker. Add the tomatoes, chiles and onion. Cook, covered, on low 7-8 hours or until meat is tender., Remove roast from slow cooker; shred with 2 forks. Remove vegetables with a slotted spoon; discard the cooking juices. Return beef and vegetables to slow cooker and heat through. Serve in tortillas, with toppings as desired.
Nutrition Facts : Calories 355 calories, Fat 13g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 499mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
GREEN CHILE BURRITOS RECIPE
The easiest Green Chile Burritos require just a few ingredients, including a seasoned chuck roast and 505 green chile sauce. The whole family loves them!
Provided by Lil' Luna
Categories Main Course
Time 4h5m
Number Of Ingredients 7
Steps:
- Mix Brown Gravy Dry Mix, Hidden Valley Dry Mix and Italian Dressing Dry Mix together.
- Place chuck roast in your crock pot. Pour ⅓ cup water over your roast. Sprinkle Mix all over the top of your roast. Cook on HIGH for 4 hours or until tender.
- Once Roast is slightly warm, shred it.
- Place meat back in the crock pot or in a pan. Add your green chile sauce and cook until your sauce is warm.
- Serve on warm tortillas. ENJOY!
Nutrition Facts : Calories 284 kcal, Carbohydrate 3 g, Protein 29 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 104 mg, Sodium 486 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SLOW-COOKED GREEN CHILI BEEF BURRITOS
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. -Jenny Flake, Newport Beach, California
Provided by Taste of Home
Categories Dinner
Time 9h30m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 419 calories, Fat 17 g fat (6 g saturated fat), Cholesterol 74 mg cholesterol, Sodium 1175 mg sodium, Carbohydrate 36 g carbohydrate (2 g sugars, Fiber 5 g fiber), Protein 29 g protein.
LEFTOVER STEAK GREEN CHILI BURROS SLOW COOKER
I've been making this for years, by adding a bit of this, a smidge of that. Today, I actually wrote all the ingrendents down. Any leftover meat can be used. The burros I made this evening were from leftover grilled beef steak and a marinated pork tenderloin. The taste of the orange marinade on the pork didn't come through at all, so no need to worry about mixing meats. If you are using leftover roast, you won't need to cook in the crockpot. If the chili isn't spicy enough for you, just add a pinch of cayenne while cooking.
Provided by BakinBaby
Categories Meat
Time 13m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Chop leftover steak or roast in 1/2" squares, add steak, onions and 1/2 cup broth to small crock pot, cook on high for 3 or 4 hours or until the meat is nice and tender.
- In a medium sized skillet add 1 T. olive oil and flour, cook over medium meat until it begins to thicken (about 3 min.).
- Add meat drippings and remaining beef broth to equal 2/3 cup (you may need to add more if the sauce is too dry.
- While cooking the sauce; add in cumin, red chili powder, garlic, green chilis, sea salt and fresh ground black pepper to taste. If the sauce isn't spicy enough for you; add cayenne now.
- Cook the sauce until it begins to thicken (about 3-4 min.) add in meat; mix to heat though.
- Heat tortillas on a griddle till nice and pliable; fill with meat mixture; add a tablespoon full or so of cheese, roll burro style.
- Ole!
Nutrition Facts : Calories 671.4, Fat 21.6, SaturatedFat 8.6, Cholesterol 161.6, Sodium 1101.5, Carbohydrate 48, Fiber 3.5, Sugar 4.5, Protein 68
GREEN CHILE BEEF BURRITOS
Recipes that are leaner in fat and calories-like this one for beef burritos-helped me lose 30 pounds! The meat is so tender and delicious. -Shirley Davidson, Thornton, Colorado
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 2 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 262 calories, Fat 5g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 376mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
CROCK POT GREEN CHILI
Easy recipe for a crowd that everyone loves. You can eat it in a bowl or wrap in a tortilla with cheese and beans for a burrito.We like this reciped because it is extremely easy to double.
Provided by Donata Natalino
Categories Chili
Time 8h30m
Number Of Ingredients 8
Steps:
- 1. add about half a can of beef broth into crock pot with the bouillon cubes.
- 2. Add drained tomatoes and green chilis that have been drained and rough chopped.
- 3. Add chopped onion, garlic, oregano and beef. Stir well, cover and cook for 8 hours on low. You can also cook on high for 4 hours but I think the flavor is better on low heat.
- 4. This makes liquid as it cooks so don't be tempted to add additional, especially if you are going to roll into burritos. If you like it spicy use the seeds from the green chilis.
SHREDDED GREEN CHILE BEEF
This Tex-Mex pulled beef roast is tender, slightly spicy, juicy, and so delicious served over mashed potatoes or rice. The beef also makes the best soft tacos you've ever had. Save any leftover pulled beef in the liquid to prevent it from drying out. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture., In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.
Nutrition Facts : Calories 278 calories, Fat 15g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 658mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic exchanges
GREEN CHILI BURRITOS
My husband introduced me to this recipe when we were engaged. It's become our family's favorite dish for birthday meals, informal get-togethers and everyday dinners.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- In a skillet over medium heat, brown pork in oil; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until pork is tender. , Combine cornstarch and water until smooth; gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a small saucepan, cook refried beans until heated through; spread evenly on tortillas. Spoon pork mixture down the center of each tortilla. Fold sides and ends over filling and roll up.
Nutrition Facts : Calories 464 calories, Fat 14g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 1241mg sodium, Carbohydrate 54g carbohydrate (3g sugars, Fiber 8g fiber), Protein 29g protein.
EASY BEEF GREEN CHILI BURROS
My husband doen't like Mexican food so when he works out of town I love to make this one. It makes a lot for leftovers too.
Provided by Sassy one
Categories Meat
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put all ingredients except the flour in a 3 quart pot and bring to boil.
- After it boils reduce heat cover and simmer for 2 hrs stirring occasionally making sure you don't run out of liquid.
- Remove from heat add the flour and mix well add more if you want it thicker.
SLOW-COOKER STEAK CHILI (CROCK POT)
At first glance there are a lot of ingredients, but they are mostly items that you would have on hand, such as herbs and spices. Another yummy and healthy recipe from Gooseberry Patch. They have an interesting way to thicken the chili before serving. Check out the garnishes listed after the regular ingredients for some suggestions. Enjoy!
Provided by Nif_H
Categories One Dish Meal
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a large sauté pan over medium heat; add steak, onion and garlic. Cook over medium heat until steak is browned and onion and garlic are translucent.
- With a slotted spoon, remove steak, onion and garlic to a slow cooker, leaving juices behind in pan. Add one cup water, celery, beans, tomatoes with juice, salsa, tomato sauce and seasonings to slow cooker; stir. Cover and cook on low setting for 8 hours.
- Shortly before serving time, whisk together flour, cornmeal and remaining 1/3 cup water until smooth. Add mixture to simmering chili; stir for 2 minutes, until thickened. Garnish as desired.
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