Slow-Cooked Shredded Beef Tacos
April 26, 2010 in Ethnic Recipes, Main Dishes, Recipes
This Cinco de Mayo, gather the whole family together and enjoy a true Mexican fiesta. Try this recipe for flavorful Slow-Cooked Shredded Beef Tacos.
Ingredients
- 1 1/2 pounds beef chuck roast
- 1 medium onion, sliced
- 1 cup water
- 1 Ortega Grande Taco Dinner Kit – includes 8 hard taco shells, 8 soft flour tortillas, 1 packet (1.25 ounces) taco seasoning mix, 1 packet (3 ounces) taco sauce and 1 packet Land O Lakes Cheese Sauce
- 1 can (4 ounces) Ortega Diced Green Chiles
- Optional toppings: shredded lettuce, chopped tomato, shredded mild cheddar cheese, sour cream
Preparation
- Place beef and onion in 4-quart slow cooker. Combine water and seasoning mix from kit in small bowl. Pour over beef and onion. Cover and cook on LOW 6 to 8 hours or until fork tender.
- Transfer beef to cutting board; shred beef with two forks. Place in large bowl. Stir in taco sauce from kit and chilies.
- Fill warmed taco shells and tortillas from kit with beef mixture. Top with cheese sauce from kit. Garnish with desired toppings.
Nutrition
Serves
Makes 6 to 8 servings
