5 Ingredient Salsa Verde Beef Tacos

5 Ingredient Salsa Verde Beef Tacos are a quick, flavorful, and incredibly satisfying weeknight meal that requires minimal effort and delivers maximum taste. Made with tender shredded beef, zesty salsa verde, and a few simple ingredients, these tacos are perfect for taco night, meal prep, or feeding a crowd.

Why You’ll Love This Recipe

These tacos are the definition of easy and delicious. With just five ingredients, you can throw everything into a slow cooker or Instant Pot and come back to melt-in-your-mouth beef that’s packed with tangy, spicy flavor. They’re versatile, customizable, and perfect for busy days when you need something simple but crave-worthy.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef chuck roast or stew meat
• Salsa verde (store-bought or homemade)
• Garlic (minced or whole cloves)
• Ground cumin
• Corn or flour tortillas

directions

1. Place the beef in a slow cooker or Instant Pot.
2. Add salsa verde, garlic, and cumin. Stir to coat the beef.
3. For slow cooker: Cover and cook on low for 6–8 hours or high for 3–4 hours, until the beef is tender and shreds easily.
   For Instant Pot: Cook on high pressure for 45 minutes with natural release.
4. Shred the beef with two forks and mix it with the juices.
5. Warm the tortillas and fill them with the shredded beef. Serve as-is or top with your favorite taco toppings.

Servings and timing

Serves 6–8
Prep time: 5 minutes
Cook time: 6–8 hours (slow cooker) or 45 minutes (Instant Pot)
Total time: Varies based on method

Variations

• Spicy twist: Use hot salsa verde or add jalapeños for extra heat.
• Crispy tacos: After filling, pan-fry the tacos for a golden, crunchy shell.
• Add beans or corn: Mix in black beans or corn after shredding for added texture and flavor.
• Pork or chicken version: Swap beef for pork shoulder or chicken thighs for a lighter option.
• Taco bowls: Serve over rice or greens instead of in tortillas.

storage/reheating

Store leftover beef in an airtight container in the fridge for up to 4 days. To reheat, warm in a skillet over medium heat or microwave in short bursts. The beef also freezes well—store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat as needed.

FAQs

Can I use a different cut of beef?

Yes, brisket or bottom round roast also work well. Just ensure it’s a cut that becomes tender when slow-cooked.

What kind of salsa verde should I use?

Any store-bought jar works, or you can use homemade tomatillo salsa. Choose mild or spicy based on your preference.

Can I cook this in the oven?

Yes, cover the beef tightly in a Dutch oven and roast at 325°F for 3–4 hours until fork-tender.

Are these tacos freezer-friendly?

Yes, the cooked beef freezes well. Store it in freezer bags or containers for up to 3 months.

How can I make this recipe keto-friendly?

Use low-carb tortillas or serve in lettuce wraps, and check your salsa for added sugars.

What toppings go well with these tacos?

Try cilantro, diced onion, avocado, sour cream, cheese, or a squeeze of lime.

Can I prep this ahead of time?

Absolutely. You can cook and shred the beef up to 2 days ahead and reheat when ready to serve.

Is this recipe good for meal prep?

Yes, it’s great for lunches or dinners throughout the week. The beef reheats beautifully.

How do I keep the tortillas from tearing?

Warm them slightly before assembling the tacos—this makes them more pliable.

Can I double the recipe?

Yes, just make sure your slow cooker or Instant Pot is large enough to handle the extra volume.

Conclusion

5 Ingredient Salsa Verde Beef Tacos are the ultimate solution for busy nights when you want something easy, filling, and full of flavor. With just a handful of ingredients, you get juicy, tender beef that’s ready to be stuffed into tacos and topped however you like. It’s a no-fuss, crowd-pleasing recipe you’ll want to keep in your weekly rotation.

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