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Easy, Shredded Taco Beef in the Slow Cooker


  • 2-3 lb. Beef roast
  • 1 can enchilada sauce
  • 1 can chopped green chilies


  • Place the roast in the bottom of the slow cooker. Pour the enchilada sauce over. Pour the chopped green chilies over.
  • Cook on low for 7-9 hours or on high for 5-6 hours.
  • Shred beef before serving.