Shredded Beef Tacos

Real prep time: 30 minutes
Cook time: 10 hours
Serves: Varies, depends on size of roast
Side dish suggestions: Spanish rice, tortilla chips, pineapple wedges

Supplies:

• Slow cooker

From the freezer:

• Boneless chuck roast - plan on 1/2 lb of meat per person

From the pantry:

• 1 packet taco seasoning
• 1 jar salsa
• whole wheat tortillas

Fresh:

• Taco toppings (shown: sour cream, shredded cheddar cheese, lettuce, tomatoes, black olives, salsa)

Preparation:

1. Trim extra fat from roast and place roast in slow cooker. Sprinkle with contents of taco seasoning packet.
2. Add 1/4 c water and 1/2 jar of salsa. Set timer for 10 hours.
3. Meanwhile, prepare taco toppings.
4. When roast is finished, remove from cooker and shred beef using two forks to pull meat apart (this is easy and fast because the meat will melt apart!).
5. Add meat and toppings to tacos and enjoy.

Approx. calories: Varies dependent on toppings; 350 per taco, with toppings shown