Wednesday, January 20, 2010

Shredded Beef Tacos

This one is from my husband's side of the family. My family did the cheap way and used hamburger meat for tacos, but occasionally his mom makes these. They're really good, and dont take much effort either. Another Crock Pot favorite--tasty, and easy!

Shredded Beef Tacos

1 beef roast, preferably boneless
1 c salsa (any kind you like)
3 tbsp taco seasoning
1 can corn, drained
1 can black beans, rinsed and drained
1/2 c water

Set Crock Pot to Low setting. Place roast in bottom of Crock Pot, cover with salsa and water, and taco seasoning. Cook in Crock Pot for 8 to 12 hrs (I usually start it overnight the night before and let it stew all night and for the better part of the morning--makes it tender and also helps it absorb all of that good flavor). Remove from Crock Pot and shred beef with two forks. Replace in crock pot, add beans and corn, and heat through.   I also recommend you cut the roast in half or in quarters before cooking, for 2 reasons: 1 because it makes  it easier to shred later, and 2 because when you do shred it, its not in long spaghetti like pieces.

Serve with taco toppings such as cheese, lettuce, tomatoes, rice, guacamole, sour cream, salsa, etc.   Also makes a great addition to taco salad.

No comments:

Post a Comment