For the last month, I have been trying at least 1 new recipe a week. You can’t go wrong with Six Sister’s! Everything I have tried of their’s has been good. I give this one 2 thumbs up. It rates high on all my criteria: Easy, Quick, No more than 5 ingredients, No Prep, and Good. Life is too busy to be adding fresh Ginger or Rosemary to my meals.
Normally I would do a soft corn tortilla for something like this but I followed the recipe and went with the crunchy taco this time. The combination of the meat and the taco shell was so good. So go with crunchy.
INGREDIENTS
- 2 – 2 1/2 lbs beef chuck roast
- 1 1-oz packet of taco seasoning
- 1 cup salsa verde
- 15 ounces canned corn (do not drain)
- 1/2 cup beef broth
- 8 taco shells
INSTRUCTIONS
- Place roast in the slow cooker, and cover with taco seasoning. Pour one cup of salsa verde over top. Add one can of corn (with the juice!) and 1/2 cup beef broth. Cook on high for 3-4 hours, or low for 6-8. When it is finished cooking, pull from the slow cooker and shred, placing it back in the slow cooker when finished. Mix the shredded beef with the corn and liquid. I served it with all my favorite taco toppings: cheese, sour cream, tomatoes, onions, and lettuce.
Be you,
-Tanya