Shredded Beef Soft Tacos

The meat for these delicious tacos cooks in the Crock-Pot, so when you come home from work or school, all you have to do is assemble the tacos and eat them!
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Equipment

Ingredients

  • ¾ pound beef top round steak
  • 1 onion chopped
  • 3 cloves garlic minced
  • ½ cup water
  • ¾ cup salsa
  • 2 cups torn lettuce
  • 1 to mato seeded and chopped
  • ½ cup shredded Cheddar cheese
  • ½ cup sour cream
  • 4 10-inch flour tortillas

Instructions

  • Place beef, onion, and garlic in 4-quart Crock-Pot and pour water over all.
  • Cover and cook on low for 8–10 hours until beef is very tender.
  • Remove meat and vegetables from Crock-Pot. Using 2 forks, shred meat, mixing with onion and garlic.
  • Combine meat mixture and salsa in a large bowl.
  • In another large bowl, combine cheese and sour cream.
  • Soften tortillas by wrapping in microwave-safe paper towels and heating on medium for 2–3 minutes .
  • Place ¼ cup beef filling on a flour tortilla and top with lettuce, tomatoes, and sour cream mixture.
  • Serve immediately.

Notes / Tips / Wine Advice:

Another Method

You can also make these tacos in the usual
way: heat purchased crisp taco shells and serve with meat
mixture, lettuce mixture, sour cream mixture, and any other
condiments you’d like. The combination of hot crisp taco shell,
tender, hot meat filling, and cold vegetables and sour cream is
fabulous.

Nutritional Information

Calories: 472.21 kcal | Protein: 39.91 g | Fat: 19.9 g
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Course Beef / Crockpot / Meat / Taco’s