This is a perfect meal for a large gathering or to set some aside and freeze for later. Enjoy!
Shredded Beef Tacos
2-3 pounds rump roast
2 can black bean, with juice
2 can corn, low salt
1/2 cup salsa, heat intensity of your choice
1 teaspoon cumin
Cilantro, to taste
2 pack fajita or taco seasoning or spices that make these mixes
Flour or corn tortillas
Lettuce, shredded
Tomatoes, diced
Low-fat sour cream
Low-fat cheddar cheese, shredded
Cilantro for garish
Salsa for topping tacos
1-In slow cooker combine rump roast, black beans, corn, 1/2 cup salsa, cilantro, cumin and fajita mixes.
2- Cook for several hours stirring occasionally.
3-1-hour prior to eating shred beef in slow cooker.
4-Spoon mixture onto tortilla and top tacos with garnish.
Yield: 12 servings
From: Gretchen Anderson
Image: djgroovyslug
these look great, sarah! mexican is our go-to meal. we have it at least twice a week. pam