Shredded Beef Crock Pot or Slow Cook Tacos
A crock pot or slow cooker and make eating right easier for the busiest of families. Pre making meals that you can can freeze, thaw and drop in the crock pot later are even better.
Below is a great spin on tacos the whole family will enjoy.
|2||pounds||chuck roast, cut for stew|
|1||(10.5 oz) can||condensed French onion soup|
|1||(18 ct) box||taco shells|
|2||tablespoon||cilantro, fresh – finely chopped|
What makes this recipe really work is that you can do most of the work in advance.
|1. Place chili powder and cumin in a snack-size bag.|
|2. Place cheddar in a snack-size bag.|
|3. Place roast into a gallon-size bag.|
|4. Label can of soup and box of taco shells.|
|5. Put cilantro into a snack-size bag. DO NOT FREEZE this bag.|
|2. Stir the soup and contents of spice bag in a 4-quart slow cooker.|
|3. Add the beef and turn to coat.|
|4. Cover and cook on low for 6 – 7 hours or until the beef is fork-tender.|
|5. Transfer beef to a cutting board and let rest 10 minutes.|
|6. Using two forks, shred the beef; return to slow cooker.|
|7. Stir in the cilantro.|
|8. Serve with cheese and other desired toppings.|
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Ray Binkowski is the owner of FitWorkz a hybrid training gym in DeKalb, IL, author (all of his titles are on Amazon), and trainer. He has lost over 60 pounds and kept it off for over 15 years. He has worked with thousands including professional athletes, police/fire/military, physique competitors, even corporations like 3M, and most often people looking to make a long term change in health, wellness, and weightloss. Plus the Get Fit and Live Healthy podcast FREE on Itunes (just search Get Fit and Live Healthy on Itunes).
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