Salsa Verde Meat

WFR: 5 stars

I made burritos a few nights ago with a new beef recipe. We love it! Then, tonight I made it again with chicken instead and made chimichangas to put in the freezer for Colby to have for lunch. He loves them.
This recipe is easy, cheap, could feed lots and is so tasty! It is definitely a keeper.


The first time, i used cubed stew beef because i had it in the fridge. This time, I used Chicken tenderloins because that's what i had on hand. Both were excellent. I would imagine that any meat that cooks well in a slow cooker and that would be good with Mexican flavors would be great - even pork loin.

1-2 lbs meat, cubed
1 onion, chopped
2-3 cloves garlic, grated
1 c salsa verde (i used heinz)
2 T taco seasoning

1. Brown the meat in a little evoo, just to get some color on it. Don't cook it all the way. Throw it in your slow cooker/crock pot.
2. Saute onion and garlic in the same pan and scrap up all the brown bits from the bottom. Once the onions and garlic are fragrant (about 3-5 minutes), pour in the salsa verde and taco seasoning.
3. Mix all together and them put it all in the crock pot.
4. set on low and let it cook all day - 6-8 hours. At some point (after 5 hours or so) i use 2 forks and shred the meat.

- We used the beef for burritos one night and even my 1 year old loved the meat! I served it with black beans (with cumin, lime zest and juice, and some pepper) and sauteed corn with peppers and jalapenos, and all the normal burrito fixings. Oh, and guac.
- tonight, after the chicken was finished cooking, i added a can of drained and rinsed black beans, some sauteed peppers, and about a 1/2 cup of shredded mozzarella. Then I put a scoop in the center of 8 whole wheat tortillas. I folded up all four sides around the meat (to form a square pocket) and then grilled them in a skillet to seal them closed. Now they are in the freezer, ready for Colby to heat one up for lunch (best heated in the oven).