crockpot

Slow-Cooked Shredded Beef Tacos

This is a great dish for those that like to prepare dinner in advance. Just throw the beef and onion in a slow cooker with our tasty seasoning mix and some water, and don’t touch it for 6-8 hours! When you return, you’ll be minutes away from a delectable taco dinner.

1 to 1 1/2 pounds beef chuck roast
1 medium onion, sliced
1 cup water
1 package (1.25 ounces) ORTEGA® Taco Seasoning Mix
1 bottle (16 ounces) ORTEGA® Thick & Smooth Taco Sauce
1 cup (7-ounce can) ORTEGA® Chopped Green Chiles
1 package (12) ORTEGA® Taco Shells
Toppings:
shredded lettuce, chopped tomato, SARGENTO® ChefStyle Shredded
Mild Cheddar Cheese, sour cream

PLACE beef and onion in slow cooker. Combine water and seasoning mix in small bowl. Pour over beef and onion. Cook on LOW for 6 to 8 hours or until tender. Remove meat to cutting board; shred beef with two forks. Place beef in large bowl. Stir in taco sauce and chiles.

FILL warmed taco shells with beef mixture. Top with lettuce, tomato, cheese and sour cream.

Makes 6 servings

This recipe used with permission from Ortega and www.ortega.com.