Mexican Pot Roast Tacos

1
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.

Rating:

★★★★★ 1 vote

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

How to Make Mexican Pot Roast Tacos

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 jalapeño peppers
    Sour Cream
    Black Olives
    Guacamole
    Salsa

Printable Recipe Card

About Mexican Pot Roast Tacos

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




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