Here is a great way to use the left
over Roast beef from Sunday’s dinner.
So simple and full of flavor!
Using the roast beef that has already been cooked,
heat in microwave until warm to the touch.
Using the roast beef that has already been cooked,
heat in microwave until warm to the touch.
Next shred the meat.
Set into your slow cooker.
Set into your slow cooker.
In a blender put the following:
Shredded Beef Taco Meat
1 Can Rotel Tomatoes (use mild or hot)
1 package of Dry taco seasoning mix
1 C. Water
1/4 C. finely diced onion
1 (4oz.) can diced green Chili
1 Can Rotel Tomatoes (use mild or hot)
1 package of Dry taco seasoning mix
1 C. Water
1/4 C. finely diced onion
1 (4oz.) can diced green Chili
Blend until smooth.
Pour over meat in slow cooker.
Stir meat and mixture together.
Place on low heat setting, cook for 2 hours or longer.
Place on low heat setting, cook for 2 hours or longer.
This allows the meat to marinate. If meat appears to be “dry”
add more tomatoes/water.
add more tomatoes/water.
(this depends on how much left over roast you have)
Serve up as taco’s, burritos, enchiladas.
Serve up as taco’s, burritos, enchiladas.
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