I have this thing about "ground" meat in my tacos, not a huge fan. Chicken or fish I'm good with though!
I had a chuck roast in the freezer so I decided to use that instead. We have enough meat to eat tacos for the next week!!
I put the chuck roast in the slow cooker the other day and threw in the following:
1 can red enchilada sauce
2 beef bouillon cubes
2 tbsp. chili powder
1 tbsp. ground cumin
1 tbsp. oregano
2 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
Let it cook for 8 hours and then store in the fridge. The next day, all the fat has risen to the top and you can skim it off. So flipping tender!
I rewarmed it tonight in a pot then shredded it and tossed it back in the lovely juices.
We had soft and hard tacos to choose from, some shredded cheese, diced tomatoes and hot salsa.
I also threw together some nachos. I used a parchment lined baking sheet. Lined up all those tortilla chips, warmed and mushed some black beans, then cheese sauce, salsa, shredded cheese and finally a diced jalapeno.
Whew! Spicy all the way!