Friday, October 1, 2010

Mexican Shredded Beef

2 - 3 lb. Chuck Roast
2 pkgs. Taco Seasoning
1 large can Tomatoes, petite diced
1 Onion, sliced
1 Bell Pepper, sliced
Salt and Pepper to taste

Wash and dry Chuck Roast. Take 1 pkg. Taco Seasoning and rub on roast. Let stand for 3-4 hours in fridge.
Place roast in Crock Pot. Add Tomatoes, Onion, Pepper, Salt and Pepper. Sprinkle the last package of Taco Seasoning over contents and pour 6 oz. of water over all. Cook on low for 6 hours. When meat begins to fall apart shred with a fork.

Serve with Flour Tortillas, Spanish Rice, Refried Beans, etc.

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