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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Okay so I’m new to all of this kitchen stuff and still trying to learn the ropes of what I can and cannot freeze. Is this freezable?
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Jessica Reply:
January 20th, 2011 at 12:00 pm
Yes. Cool completely in the fridge in a covered container. I use Rubbermaid with a lid. Then freeze.
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Does the salsa verde you use in this recipe have “heat” to it?
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Jessica Reply:
January 22nd, 2011 at 7:37 am
very little. I don’t think it’s spicy at all. The taco seasoning adds the heat, so just adjust that to your preferences.
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This looks delicious. Can’t wait to try it! Thanks.
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very intrigued by this recipe! I think I’m off to try it. Have you tried this in a Pressure Cooker pot? I might want to try this tonight.
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This is in the crock pot right now, I hope it’s a winner!
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This is super yummy. We ate it on tortillas with tomato and sour cream. The leftovers were turned into chili with kidney beans and lots of onion. Not too spicy, my kids loved it. (or maybe they just love dinner that involves sour cream?)
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Jessica Reply:
October 6th, 2011 at 9:59 am
@karen, yeah! So glad to hear it. It is always a winner at our house. I need to get it back in rotation.
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Delicioso! Thanks for sharing a recipe that tastes amazing with very little effort on my part. My husband loved it, too.
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Yum. This is on the menu this week. Do you shred it when it’s done cooking?
Thanks!
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Jessica Reply:
October 29th, 2011 at 12:35 pm
@shannon, it gets so tender that it basically shreds itself when you stir it.
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Your pico on this looks awesome as well!
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I am excited I just put this into the crock pot….. My dad is picky so I hope all turns out……
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I made this last night and I’ve been reminded repeatedly how much my guys enjoyed it. I went ahead and added a couple cups of black beans since I made up a big batch of those earlier in the week. My youngest ate his as tacos and the rest of us had ours over brown rice. I’ve never used salsa verde before–tasted great.
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