Tuesday, May 12, 2009

Shredded Beef Tacos (Crockpot)

1 2-3 lb pot roast
1 package Taco Seasoning



Place pot roast in crockpot. Cover with taco seasoning. Cook on low for 8-10 hours, or until tender.

Shred beef, and cool.

Can freeze!
Place beef in 1 quart freezer bag.
Lay flat to freeze

To serve: Thaw all ingredients. Reheat meat and place some in the center of each tortilla. Add cheese, and any other fresh toppings you want (onions, olives, guacamole, lettuce, tomatoes, etc.) and fold in half. salsa etc. Enjoy!

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