Last week we had a Cinco de Mayo celebration. As I was planning it, it occurred to me that I was scheduled to train teachers until early evening that day. The training had been rescheduled due to the strike. I considered not having the get together, but only for a fleeting second. Luckily, one of my favorites meals for a crowd can all be done ahead of time. I made 3 1/2 pounds of shredded meat. It served 20 or so adults, plus kids. I even ended up with leftovers for the next few days. The left-over meat also freezes well.

The shredded meat cooks up in the crockpot all day, and is easily adapted to individual tastes. I made up two trays of my mom’s famous enchiladas the night before, and woke up early on wednesday to chop, grate, and prep all of the toppings before work.

I finished my training at 5:30PM and arrived home a few minutes before six. Within ten minutes, our friends started arriving and I felt prepared. My mom had come over earlier to pop the enchiladas in the oven (that helped!). It was a simple menu that allowed me to spend time with friends, not frantic in my kitchen. Strawberry, fresh raspberry, and original margaritas, tacos, and enchiladas… what’s not to love?

Here is the basic recipe, but feel free to spice it up, add a can of Rotel, or tomatoes, a little extra seasoning, more onions, a few jalapenos…  you can’t go wrong.

Shredded Beef Crockpot Tacos

printable recipe

1 ½ – 2 ½  lbs boneless beef chuck roast

1 medium onion, sliced

1 ½ cup water

1 (1 1/4 ounce) package taco seasoning mix

1 (16 ounce) jar taco sauce

1 (7 ounce) can diced green chilies

Directions

Cut chuck roast into large pieces and brown on stove. Place beef and onion in slow cooker. Combine water and seasoning mix in small bowl. Pour over beef and onion. Cook on LOW for 6-8 hours or until tender. Shred beef with a fork.

Have a great week!