SHREDDED BEEF TACOS
My family just loves this recipe and so do I because it's so easy!! The true "secret" to this recipe is the garnish (which sounds crazy- but is so good) so don't be afraid to try it. I have also made this with boneless skinless chicken breasts and that is fantastic too.
Provided by Renee Redman
Categories Roast Beef
Time 6h20m
Yield 21 tacos, 8 serving(s)
Number Of Ingredients 10
Steps:
- In the crockpot, mix taco seasoning, onion and enough water to cover your roast- then add your roast and cook on high for 6 hours or low for 8 to 10 hours. Once the meat is done, use a fork to shred it and place back into the crockpot.
- For the garnish mix the radishes, green onions and cilantro in a container with lid and shake to mix thoroughly. You can mix this up right before meal time or make it early and just chill until you are ready to serve.
- The tortillas should be done close to meal time. Using a small fry pan, heat oil on a medium high heat until hot. Fry the tortillas one at a time because they cook quickly. Using tongs place tortilla in the oil on one side for 1 to 2 seconds then flip it over and fold in half- use the tongs to gently spread the shell open. Fry that side for about 15 seconds and then flip the shell over and fry for about 15 seconds. Place the shell on a plate with a couple of paper towels and salt lightly while still hot.
- Use a slotted spoon to put meat into the shells and then top with the garnish and other toppings to your taste- cheese, tomato, salsa, jalepenos, etc. Enjoy!
Nutrition Facts : Calories 637.7, Fat 31.8, SaturatedFat 6.7, Cholesterol 149.7, Sodium 795.6, Carbohydrate 37.9, Fiber 6.4, Sugar 2.6, Protein 53.5
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