Slow-Cooked Shredded Beef Tacos

This is a great dish for those that like to prepare dinner in
advance. Just throw the beef and onion in a slow cooker with
our tasty seasoning mix and some water, and donít touch it for
6-8 hours! When you return, youíll be minutes away from a
delectable taco dinner.


1 to 1 1/2 pounds beef chuck roast
1 medium onion, sliced
1 cup water
1 package (1.25 ounces) ORTEGA® Taco Seasoning Mix
1 bottle (16 ounces) ORTEGA® Thick & Smooth Taco Sauce
1 cup (7-ounce can) ORTEGA® Chopped Green Chiles
1 package (12) ORTEGA® Taco Shells
Toppings:
shredded lettuce, chopped tomato, SARGENTO® ChefStyle Shredded
Mild Cheddar Cheese, sour cream

PLACE beef and onion in slow cooker. Combine water and seasoning
mix in small bowl. Pour over beef and onion. Cook on LOW for 6 to
8 hours or until tender. Remove meat to cutting board; shred beef
with two forks. Place beef in large bowl. Stir in taco sauce and
chiles.

FILL warmed taco shells with beef mixture. Top with lettuce,
tomato, cheese and sour cream.

Makes 6 servings
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe used with permission from Ortega and www.ortega.com.