This easy Slow Cooker Salsa Verde Beef is the perfect filling for tacos, burritos, and rice bowls and is perfect for meal prep.
I don't know about you, but this October has been crazy. While I normally can't wait for fall and all the cozy sweaters, pumpkin drinks, and chilly relaxing nights, for some reason this year it's been so incredibly busy. Every night it feels like the day is over before it even began. So to make things a little easier, I have been focusing on meal prep and making lots of multi-purpose dishes like this Slow Cooker Salsa Verde Beef. Essentially all it takes is some lean beef and store-bought salsa verde. You could stop right there, but I like to doctor my salsa up a bit with fresh onion, jalapenos, garlic, and spices. It makes it taste more homemade and since store bought salsa is never spicy enough for me, it kicks things up a bit. The after 8 hours in the slow cooker, you have fork tender beef that is packed with flavor and makes the perfect protein for quick and easy meals all week. Make tacos, tostadas, burritos, rice bowls, quesadillas, a a scramble (it's so good with eggs), or a kicked up beef stew with some added beef broth, beans, and veggies.
Slow Cooker Salsa Verde Beef
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- 2 lbs. lean beef eye round, cut into chunks
- 16 oz. salsa verde
- 1/2 U onion, diced
- 2 U garlic cloves, minced
- 1 tsp. cumin
- 1/2 tsp. oregano
- 1/2 tsp. coriander
- 2 U jalapenos, diced and seeded (more to taste)
- Salt and pepper
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Make it creamy! Want a creamier beef dish, add 4 oz. reduced fat cream cheese or 3/4 cup reduced fat sour cream after shredding the beef for a creamy version that is out of this world delicious. The cream cheese option adds 40 calories and 1 SmartPoints® per serving. The sour cream adds 31 calories and 1 SmartPoints® per serving
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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