Recipe by Renee Redman
My family just loves this recipe and so do I because it's so easy!! The true "secret" to this recipe is the garnish (which sounds crazy- but is so good) so don't be afraid to try it. I have also made this with boneless skinless chicken breasts and that is fantastic too.
Top Review by Bayhill
Delicious! My crock pot is one of my best friends in the kitchen because I use it so frequently. So, I am always on the lookout for recipes that can be assembled quickly, put in the crock pot, and forgotten until mealtime. Well, this is one of those recipes. It certainly doesn't get any easier than this. I halved the recipe since there was only going to be two of use eating, used my smaller crock pot, and cooked it on low for about 7 hours. The meat was fall apart tender. I really couldn't taste much in the way of taco seasoning on the meat, so after shredding it I added some chili powder, cumin, and garlic salt to taste. That did the trick!
I really have to agree with you regarding the garnish...it is wonderful. If you love cilantro (which we do), you will love this garnish. In addition to the garnish, I served the tacos with shredded lettuce and cheese, chopped tomatoes, and salsa. Thank you for giving me another quick, easy and yummy crock pot recipe!
**Made for Spring 2012 PAC**
- 4 lbs boneless beef roast
- 2 (1 ounce) packages taco seasoning
- 1 small onion, diced
- 2 cups water
- 5 green onions, finely chopped
- 1 bunch cilantro, finely chopped
- 5 radishes, finely chopped
- 24 corn tortillas
- 3⁄4 cup oil
- 1 dash salt
Directions See How It's Made
- In the crockpot, mix taco seasoning, onion and enough water to cover your roast- then add your roast and cook on high for 6 hours or low for 8 to 10 hours. Once the meat is done, use a fork to shred it and place back into the crockpot.
- For the garnish mix the radishes, green onions and cilantro in a container with lid and shake to mix thoroughly. You can mix this up right before meal time or make it early and just chill until you are ready to serve.
- The tortillas should be done close to meal time. Using a small fry pan, heat oil on a medium high heat until hot. Fry the tortillas one at a time because they cook quickly. Using tongs place tortilla in the oil on one side for 1 to 2 seconds then flip it over and fold in half- use the tongs to gently spread the shell open. Fry that side for about 15 seconds and then flip the shell over and fry for about 15 seconds. Place the shell on a plate with a couple of paper towels and salt lightly while still hot.
- Use a slotted spoon to put meat into the shells and then top with the garnish and other toppings to your taste- cheese, tomato, salsa, jalepenos, etc. Enjoy!