Shredded Beef Tacos

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 onion
1 envelope taco seasoning (my fav is Taco Bell)
1/2 cup picante sauce
1 cup low-sodium chicken broth
slow cooker





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!!!



Enjoy!

Taco Soup

A family favorite, I usually make this recipe in a slow cooker, but I made it on the stove top this time because I forgot to start it the night before. :) This meal is easy to make and lasts for at least two nights worth of meals. We usually have one bowl left, which I put in a container and freeze. When we collect enough of these mini meals in the freezer, we have Hodge Podge night and make everything. The kids love it because they can choose exactly what they want. I serve their choices on a cafeteria tray with all those individual compartments. Such fun!



1.5 lbs lean ground beef
1 onion
2 envelopes taco seasoning
3 cans Bush's Best Chili Beans (mild sauce)
1 can light kidney beans
16 oz tomato sauce
1 cup frozen corn (or one can with juice)
1/2 cup water (omit if using canned corn)
sour cream
cheddar cheese
Fritos scoops

Brown the ground beef with the onion and one envelope of the taco seasoning.



At this point you can add the beef and the rest of the ingredients to the slow cooker, set on low, and cook overnight or for at least 4 hours. Or just add everything to the pot on the stove and stir. (Do not drain beans.)



Cook for at least 3 hours. The longer the better really as it is even better the next day, like chili and spaghetti sauce. Serve with shredded cheddar cheese and a dollop of sour cream. We use those large Fritos Scoops to dip, except Tinker Bell who crushes up her Fritos and dumps them in the soup. This recipe is a nice departure from ho-hum taco night. Enjoy!