When I go to a Mexican restaurant, and they give the choice of ground beef or shredded beef I will pick the shredded every time. There is just something about the way that shredded beef holds on to the flavors that I just love. I make Shredded Beef Burritos in my crock pot, and have also done the meat that way to make Homemade Shredded Beef Enchiladas with Homemade Red Sauce. I decided I would try baked tacos that way, too.
Best part, the crock pot does most of the work for you. Right before you eat, fill the shells and bake them for a bit, sprinkle them with your favorite toppings and serve them up right out of the baking dish!
Switch up your Taco Tuesday with this new recipe, and watch your family smile– I know that mine did!
- 2 pound Beef Chuck Roast
- 1 -4 ounce can green chilies
- 1 can Rotel
- 1/2 cup green salsa (Verde Salsa)
- 1/2 cup chopped onion
- 1 - 8 ounce package shredded Mexican cheese
- 15 crunchy tacos shells
In your crock pot cook roast, green chilies, Rotel, salsa and onion all day on low (8hours) Shred beef, drain excess drippings,
Preheat oven to 400 degrees. Stand shells up in a 9x13 baking dish. Divide meat between shells, top with cheese.
Bake for 15-20 minutes. Top with desired toppings: lettuce, tomatoes, cilantro, sour cream, guacamole, salsa.
Serve right out of the dish.
Amount Per Serving: Calories: 377 Total Fat: 23g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 84mg Sodium: 530mg Carbohydrates: 19g Fiber: 3g Sugar: 2g Protein: 26g