easy peasy shredded beef tacos
rough chop Serrano chilis add to crock pot, put pot roasts, beef broth, can of rotel chilis, tomato sauce and taco seasonings in crock pot. cook on low for 8-10 hours. take out and shread. make taco shells as desired. this makes enough for two taco days...I take one roast for dinner that night and the other I shread put into a freeze bag and add the liquid from cooking and freeze for the next week. reheat meat in the oven or microwave (oven is good, gets a little crispy) and make shells...get your favorite toppings out!
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Serving Size: 1 Serving (9g) | ||
Recipe Makes: 32 Servings | ||
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Calories: 39 | ||
Calories from Fat: 16 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 32.5mg | 1 % | |
Potassium 19.8mg | 1 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 4.9g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 39
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