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.
6 comments:
YUM! I just loooove mexican food! Used some of my tomatoes twice this week to make salsa and we just inhaled the stuff. Would have been great with this!
This looks so good and easy! I can't wait to try it.
This looks good. I had a recipe similar to this at one point and lost it and we've been so sad. I'll have to try this one!
We had this with the Richardsons tonight-thanks for providing the inspiration for our main dish-wish we could all have enjoyed this together!
Oh. My. Gosh. Just tried this over the long weekend and the family loved it! We're not too crazy about stew, so this is a great way to use up all that stew meat. I made it with salsa from our garden and it was delicious!
Just made this for freezer meals this month and had it for dinner fresh . . . WOW! I added a squeeze of lime and little more verde salsa to finish it off for tacos . .. tasted just like my favorite steak tacos at Baja Fresh! And it was really simple! Thanks so much for sharing!
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