| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Slow-cooking makes this beef tender, juicy, full of flavor and easy to shred. A crockpot recipe.

Slow-Cooked Shredded Beef Tacos

1 1/2 pounds beef chuck roast
1 medium onion, sliced
1 cup water
1 (1.25-ounce) package ORTEGA® Taco Seasoning Mix
1 (16-ounce) jar ORTEGA Taco Sauce - Medium
1 (7-ounce) can ORTEGA® Diced Green Chiles
1 (12-count) package ORTEGA® Taco Shell

Toppings: shredded lettuce, chopped tomato, shredded cheddar cheese, sour cream

1. Place beef and onion in slow cooker.
2. Combine water and seasoning mix in small bowl. Pour over beef and onion.
3. Cook on LOW for 6 to 8 hours or until tender.
4. Remove meat to cutting board; shred beef with two forks. Place beef in large bowl. Stir in taco sauce and chiles.
5. Fill warmed taco shells with beef mixture. Top with lettuce, tomato, cheese and sour cream.

Makes 6 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

||| Save this Recipe on Delicious |||