Tacos are big in our house. We have them at least twice a month, sometimes once a week. They are the perfect dinner when you are in a rush and need something quick, but (unlike the kids) I get tired of them and feel the need to switch things up. I like this recipe soooo much more than just browning boring ground beef. To say (write) that these tacos are more flavorful would be an understatement. The best part of this recipe is you can throw everything into the slow cooker, leave for work, and come home to a delicious, hot dinner with very little prep left to do. No leftovers with this recipe!
You will need:
a rump roast, cut into thirds (size dependent on how many you are serving)
1 tsp chopped garlic
1 envelope taco seasoning (my fav is Taco Bell)
1/2 cup picante sauce
1 cup low-sodium chicken broth
Chop the onion and add it and the garlic to the bottom of your slow cooker.
Place your roast on top.
Sprinkle with seasoning packet.
Pour your picante sauce on top...
then the chicken broth and you are done!
Cook for 4 hours on high or 8 hours on low. We eat at 4:30 every day, so I put everything in at noon and it was ready at 4. Then I just switched the slow cooker over to warm and let it sit for a half hour.
After the meat is done, remove from the slow cooker. I used two forks to pull it apart since it was so hot. You want it shredded, like pulled pork.
Then add the meat back to the slow cooker and stir.
Now for the hard decision...do I want a taco salad?
Or a soft taco? (in a whole wheat tortilla, of course)
I go for the salad every time and like to drizzle it with Catalina dressing. With a ton of sour cream. Yum!!!