mexican pot roast tacos
(1 rating)
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 rating)
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
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2Toppings: fresh cilantro shredded romaine lettuce shredded Cheddar cheese Fresh Tomato diced Pickled jalapeño peppers Sour Cream Black Olives Guacamole Salsa
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