Mexican Pot Roast Tacos

Lisa Sneed

By
@Lisa2309

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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Comments:

Prep:

5 Min

Cook:

5 Hr

Ingredients

3 or 4 lb
chuck roast
1 pkg
el paso taco seasoning (original, mild or hot)
1 can(s)
rotel tomatoes (original, mild or hot)
pkg
fresh medium corn tortillas or flour tortillas

Directions Step-By-Step

1
Place 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
2
Toppings:
fresh cilantro
shredded romaine lettuce
shredded Cheddar cheese
Fresh Tomato diced
Pickled jalapeƱo peppers
Sour Cream
Black Olives
Guacamole
Salsa

About this Recipe

Course/Dish: Beef, Roasts, Tacos & Burritos
Regional Style: Mexican