mexican pot roast tacos

Name: Mexican Pot Roast Tacos
Prep time: 5 min
Cook time: 5 h
Cuisine: Mexican
Ingredients: 3 or 4 pound(s) chuck roast; 1 package(s) el paso taco seasoning (original, mild or hot); 1 can(s) rotel tomatoes (original, mild or hot); package(s) fresh medium corn tortillas or flour tortillas

(1 RATING)

54 Pinches 1 Photo

Lisa Sneed

Pearland, TX

Updated on Sep 4, 2011

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.

Rate

prep time 5 Min

cook time 5 Hr

method ---

yield

Ingredients

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

How To Make mexican pot roast tacos

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

Step 2

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