Monday, September 8, 2008

Shredded Beef Tacos

1 pot roast
1 package taco seasoning

Place pot roast in crockpot. Cover with taco seasoning. Cook on low for 8-10 hours, or until tender.

Shred beef, and cool. Place beef in 1 quart freezer bag.

In separate 1 quart freezer bags, place the following:

1 - 2 c. shredded cheese of your choice
picante or taco sauce (if desired)

Assemble meat, cheese, sauce and 1 package flour tortillas in 1 gallon freezer bag. Lay flat to freeze.

To serve: Thaw all ingredients. Reheat meat and place some in the center of each tortilla. Add cheese, and any other fresh toppings you want (onions, olives, guacamole, lettuce, tomatoes, etc.) and fold in half. Enjoy!