mexican pot roast tacos
(1)
My family loves when I make this recipe and if we have any meat left over I will make a small pan of beef enchiladas and freeze them for another meal.
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(1)
prep time
5 Min
cook time
5 Hr
Ingredients For mexican pot roast tacos
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3 or 4 lbchuck roast
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1 pkgel paso taco seasoning (original, mild or hot)
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1 canrotel tomatoes (original, mild or hot)
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pkgfresh medium corn tortillas or flour tortillas
How To Make mexican pot roast tacos
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1Place meat in slow cooker, mix El Paso taco seasoning and the can of rotel tomatoes together and pour over the roast. Cook on HIGH for 5 hours or LOW 10 hours, until meat is tender. Shred meat with two forks and cook for another 30 minutes to 1 hour.
Spread about 2/3 cup of beef mixture in the center of each warm tortillas, topped with your favorite topping. ENJOY -
2Toppings:
fresh cilantro
shredded romaine lettuce
shredded Cheddar cheese
Fresh Tomato diced
Pickled jalapeño peppers
Sour Cream
Black Olives
Guacamole
Salsa - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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