This is a delicious way to make beef for tacos in place of ground beef tacos or steak tacos (soft or crunchy) or even enchiladas! Top it with tangy horseradish sauce or homemade salsa for a fresh taste. Leftovers can be turned into quesadillas, taquitos, or serve over homemade arepas for lunch the next day! Use it to replace ground beef in a taco ring for a party favorite! Quesadillas are super easy, place a tortilla in a nonstick pan and top with a little cheese, some meat filling, and your favorite veggies. Fold in half and cook until crisped… flip and crisp the other side! Easy and amazing! Don’t skip out on browning the roast first, this adds delicious flavor (as does adding homemade taco seasoning)! Once cooked, I find the easiest way to strain and skim the liquid is to pour it out of the slow cooker into my gravy separator. This separates the peppers & onions and allows all of the fat to easily be removed. To keep this recipe low carb, skip the tortillas and turn it into a taco salad!
More Taco Favorites
Crockpot Chicken Tacos Easy Fish Tacos Shrimp Tacos Chicken Street Tacos Quick Chicken Tacos
More Recipes You’ll Love © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Slow Cooker BBQ Beef Sandwiches
Taco Tater Tot Casserole!
Crockpot Chicken Tacos
