Slow-Cooker Hatch Green Chile Beef Burritos Tips, FAQ & printable recipe

Tips for success

For the best flavor, use fire-roasted Hatch chiles—they add a smoky depth that plain canned chiles lack. If you can't find them, roast fresh chiles under a broiler until charred, then steam and peel.

Adjust the heat level by choosing mild, medium, or hot chiles. The dish should be pleasantly spicy but not overwhelming; if you're sensitive, use mild chiles and remove some seeds.

To make the burritos extra indulgent, toast them in a dry skillet after rolling to crisp the tortilla. You can also serve the filling over rice or in a bowl for a lower-carb option.

Leftover filling is fantastic in quesadillas, on nachos, or stuffed into enchiladas. The beef freezes well, so consider doubling the recipe and saving half for a future meal.

Variations

• Spicy Hatch: Use hot Hatch chiles and add a diced jalapeño with the onion for extra heat. Finish with pepper Jack cheese instead of Monterey Jack for a double kick.
• Beef & Bean: Stir in a can of drained black beans along with the beef when shredding. This stretches the filling and adds a creamy texture.
• Breakfast Burrito: Serve the beef and cheese mixture with scrambled eggs wrapped in tortillas for a hearty breakfast. Omit the eggs if you prefer a simpler version.
• Green Chile Tacos: Skip the tortillas and serve the beef in crispy taco shells with shredded lettuce, diced tomatoes, and a drizzle of sour cream.

Storage and make-ahead

Fridge

Store leftover beef filling in an airtight container in the refrigerator for up to 4 days. Keep tortillas separate.

Freezer

Freeze the beef filling in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.

Reheat

Reheat the filling in a saucepan over medium heat, adding a splash of broth if needed, until piping hot. Warm tortillas separately.

Store leftover beef filling in an airtight container in the refrigerator for up to 4 days. Keep the tortillas separate to prevent sogginess. Reheat gently on the stovetop or microwave until piping hot. The filling also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

This recipe is ideal for meal prep. Assemble the slow cooker ingredients the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed. Alternatively, cook the beef fully, shred, and refrigerate for up to 3 days. Reheat with a splash of broth to restore moisture.

Serving ideas

Serve the burritos immediately after rolling, while the cheese is still molten. For a classic New Mexican touch, top with extra green chile sauce, a dollop of sour cream, and a sprinkle of fresh cilantro.

A side of Mexican rice or refried beans completes the meal. These burritos are hearty enough to stand alone, but they also pair well with a crisp green salad dressed in lime vinaigrette.

For a fun twist, cut the burritos in half diagonally to show off the gooey, cheesy interior. They're perfect for casual dinners, game-day gatherings, or meal prep.

If you have leftovers, the filling can be spooned over nachos or tucked into quesadillas. The smoky, savory flavors are just as delicious the next day, so don't be shy about making a double batch.

Frequently asked questions

Recipe card

Slow-Cooker Hatch Green Chile Beef Burritos

Prep 15 minCook 8 hRest 5 minTotal 8 h 20 minServes 8

Ingredients

• 3 lb beef chuck roast
• 350 g fire-roasted diced New Mexico Hatch green chiles
• 1 white onion, diced
• 5 cloves garlic, minced
• 1 tbsp ground cumin
• 180 ml beef broth
• 200 g Monterey Jack cheese, shredded
• 8 large flour tortillas, warmed

Instructions

1. Place the beef chuck roast into the slow cooker. Scatter the diced white onion, minced garlic, and fire-roasted Hatch green chiles over and around the beef. Sprinkle the ground cumin evenly over the top, then pour the beef broth around the edges.
2. Cover the slow cooker with the lid. Cook on LOW for 8 hours, until the beef is fork-tender and easily shreds. Avoid lifting the lid during cooking to keep the heat steady.
3. Once the beef is tender, transfer it to a cutting board. Use two forks to shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded beef to the slow cooker and stir it into the green chile jus. Let it rest for 3 minutes before slicing.
4. Sprinkle the shredded Monterey Jack cheese evenly over the beef in the slow cooker. Cover and let sit for 5 minutes, or until the cheese is melted and bubbly. Stir gently to combine.
5. Warm the flour tortillas according to package directions. Spoon a generous portion of the cheesy beef mixture down the center of each tortilla. Fold in the sides and roll tightly to enclose the filling.
6. Serve the burritos immediately, whole or sliced in half. Optionally, top with extra green chile sauce, sour cream, or fresh cilantro if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

28 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.