Kitchen notes · a little help before you start
Green Chili Burritos
Green Chili Burritos is made with can chopped green chiles, beef chuck roast, and onion.
- Prep
- 5 min
- Total
- 485 min
- Original yield
- Serves 8
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef · Pork
- Cuisine
- Mexican
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Warm the tortillas as directed
Keep the tortilla-warming step in the serving sequence.
2. Shred at the stated step
Keep shredding in the order given by the method.
3. Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
Get to know the ingredients
beef chuck roast (, can also use pork)
In the method: Place the roast in the slow cooker and add the onion, salsa verde, green chiles and cumin over top.
chopped onion
In the method: Place the roast in the slow cooker and add the onion, salsa verde, green chiles and cumin over top.
salsa verde (, more if desired)
In the method: Place the roast in the slow cooker and add the onion, salsa verde, green chiles and cumin over top.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 3 pound beef chuck roast (, can also use pork)Ingredient note
Source: 3/4 cup chopped onionIngredient note
Source: 1 cup salsa verde (, more if desired)Ingredient note
Source: 4 ounce can chopped green chilesIngredient note
Source: 1 teaspoon ground cuminIngredient note
Source seasoning: salt and pepperIngredient note
Source seasoning: salt and pepperIngredient note
Source: 8 tortillas (, for serving )
How to make it
0 of 4 steps completeMake room for Green Chili Burritos
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve warm on tortillas with your favorite toppings.
A little more help as you go
Choose the cooking schedule
Check the slow-cooker setting and timing before deciding when to start.
A few questions you might have
What should I prepare first?
Set out the slow cooker and crockpot. Start with this step: Place the roast in the slow cooker and add the onion, salsa verde, green chiles and cumin over top.
Which preparation step should I plan for?
Keep the tortilla-warming step in the serving sequence.
What happens at the end?
Serve warm on tortillas with your favorite toppings.
Is there another preparation step to plan for?
Check the slow-cooker setting and timing before deciding when to start.
Additional recipe notes
Substitutes: You can use a green chile sauce in place of the salsa verde. You can also use chili powder in place of cumin. Add more if you like extra heat. Instant Pot Instructions: You’ll want to make sure to add 1 extra cup of water or beef broth. Switch Instant Pot to high and cook for 65 minutes. If the meat is not completely thawed, add an additional 20 minutes. Make sure the vent is on the sealed position. Then do a natural release for 10 minutes. Freezer instructions: This beef freezes great. Allow to cool completely and then place in a zip top bag. Press out an excess air and then freeze up to 3 months. Allow to thaw overnight in the refrigerator and reheat in the slow cooker on slow or on the stove top on low heat.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: iheartnaptime.net. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.