Shredded Green Chile Beef

“This Tex-Mex pulled beef roast is tender, slightly spicy, juicy, and so delicious served over mashed potatoes or rice. The beef also makes the best soft tacos you’ve ever had. Save any leftover pulled beef in the liquid to prevent it from drying out.” —Colleen Delawder, Herndon, Virginia

Shredded green Chile beefTaste of Home
Servings Prep Time Cook Time
12 25minutes 7hours
Servings Prep Time
12 25minutes
Cook Time
  1. Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture.
  2. In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.
Recipe Notes

Nutrition Facts

1 cup beef mixture: 278 calories, 15g fat (4g saturated fat), 74mg cholesterol, 658mg sodium, 14g carbohydrate (8g sugars, 1g fibre), 23g protein.

Diabetic exchanges: 3 lean meat, 1 starch, 1/2 fat.