Shredded Beef Tacos
These tacos are great for a potluck or informal get together where guests can serve themselves.
15 min.prep time
1 (5- to 6-pound) boneless chuck beef roast, cut into 8 pieces
1 cup salsa
1 large (1 cup) onion, chopped
1 (4-ounce) can chopped green chiles
1 tablespoon finely chopped fresh garlic
1/2 cup water
1 (1.25-ounce) package taco seasoning mix
16 (8-inch) flour tortillas, warmed
2 cups chopped lettuce
8 ounces (2 cups) shredded Cheddar cheese
Sour cream, salsa, chopped avocado and/or chopped tomato, if desired
Place roast pieces, salsa, onion, chiles and garlic into 5- to 6-quart slow cooker. Combine water and taco seasoning in small bowl. Pour over beef. Cover; cook on High heat setting for 5 to 6 hours or on Low heat setting for 6 to 8 hours, or until beef is tender.
Remove meat from slow cooker, reserving juices. Shred using 2 forks; return to juices in slow cooker. Using slotted spoon, spoon about 1/3 cup meat mixture into center of each tortilla; top with lettuce and cheese. Serve with additional toppings as desired.
Nutrition Facts (1 serving without additional toppings)
Dietary Fiber: 1g
Recipe #13323©2005Land O'Lakes, Inc.