I’ve made this twice in the last two weeks. The guys’ eyes light up when I mention it, so I think it’s officially a winner. I love it for its versatility. Use it as a taco or burrito filling or add 5 cups cooked pinto beans to make a delicious chili to eat alone or in Chili Burritos.
1 Tablespoon olive oil
2-3 pounds stewing beef (I’ve used both rump roast and chuck), cut into 1 1/2-inch chunks
1/2 cup chopped onion
2 Tablespoons taco seasoning
1 cup salsa verde* (I like Herdez.)
Heat oil in a large skillet. Add beef chunks and brown on all sides to carmelize. Remove to crockpot. Add onion to drippings and saute until lightly browned. Stir in taco seasonings and heat about 1 minute. Add salsa and stir, scraping up any browned bits. Transfer liquid to crockpot. Stir to combine. Cook on low 6-8 hours.
* You can use any kind of salsa. It doesn’t have to be salsa verde, but we like the flavor it adds to the beef.
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I love beef with salsa verde. My favorite-of-all-time restaurant meal is at a place in Orlando called Taquitos Jalisco and it's called Puntas de Filete en Salsa Verde. Delish!
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