Simple Fare, Fairly Simple

This dish couldn't be any easier. Or more tasty. It's a different swing on tacos....but decidedly delicious. It's one of the many ways I fix tacos at our house....and they are always enjoyed.

Crock-Pot Tacos

1 2-pound boneless chuck roast....the cheap stuff
1 package taco mix (or 2 -3 tablespoon of taco mix, recipe follows)
1/2 cup water

Plop the roast in the crock pot. Sprinkle the taco mix over the top and then pour in 1/2 cup water. Cook on low for about 8 hours. About 30 minutes before you eat, take the meat out of the crock-pot and shred it up...I use 2 forks. Put the meat back in the crock-pot with the liquid. Give it a stir then serve 'em up with taco shells if you like 'em crunchy or flour tortillas for soft tacos. Add all the fixin's and you've got yourself a meal. How easy is THAT?

If you want to make your own taco seasoning instead of using a ready made one, here's a quick mix:

Taco Seasoning

1 ½ teaspoons onion powder
2 tablespoons chili powder
2 teaspoons paprika
2 teaspoons crushed dried red pepper flakes
1 ½ teaspoons dried oregano
½ teaspoon dried marjoram
1 tablespoon salt
1/4 tsp. pepper
2 Tbsp. cornstarch
1 Tbsp. instant minced garlic
1 tsp. ground cumin

Combine all ingredients in a small bowl.  Store in a sealed jar to use as needed.  Use 2 – 3  tablespoons of mixture for tacos. Makes the equivalent of 4 - 6 packages of taco mix.

The cast of characters

 

Roast in...taco mix on top. I even put 

my roast in frozen and it was still 

done in plenty of time for dinner.

 

Shred, shred, shred....two forks works great!

 

Put the meat back into the liquid in the crock-pot.

 

Serve 'em with your fav fixin's. If I'd had 

avocados, we would've had guac...

but alas...it was not to be.