So this is kind of like TWO Recipes in One because I use a taco recipe my grandmother passed down to me for the beef and then after shredding it I put it in the Enchilada Sauce… so if you just want tacos stop after the shredding of the meat.
1 chunk of beef-round bottom roast
1 packet Taco seasoning
half green bell pepper
half red bell pepper
half an onion
1 small can diced green chilies *optional
1small can diced jalepenos *optional
1 can tomato sauce
1packet Enchilada seasoning
1 bag shredded cheddar/mexican style cheese
1 package flour(or corn) tortillas
So the first part is SUPER easy…. stick the nice chunk of meat in your crock pot, add a cup or two of water so the meat is sitting in water (if you are just making tacos you will want more water so put enough water in so that water line is just above the top of the meat) Add the sliced bell peppers, onion and taco seasoning. You can slice the bell peppers into strips or dice them into smaller chunks. If using green chilies/jalepenos add HALF the can of each right now as well.
Put the crock pot setting on Medium (about an 8hr setting) and go about your buisiness for the day. It will smell wonderful towards the early afternoon!
If you put your meat in around 9am , by 5pm the meat should be cooked well enough that you can pull it apart with a fork! Shred the entire chunk of beef.
In a seperate pan pour the tomato sauce, other half of chilies/jalepenos and Enchilada seasoning in and stir together well. Add shredded beef and mix together. Spoon out all the cooked veggies from crock pot into pan w enchilada mixture. Add one-two cups of liquid from crock pot and add to Enchilada mixture. Add one-two cups shredded cheese (depending on preference)
At this point you have your sauce ready and just need to dip each tortilla in the pan spoon a heap full of the enchilada-meat mixture into the tortilla, roll it up and make another. Once the casserole dish is filled up cover the entire thing w the rest of the shredded cheese.
Bake in the oven at 400 degrees for about 30-35min or until top is golden and melted. let cool 5-10 minutes before serving.
One Reply to “Shredded Beef Enchiladas”
Ooooh, thank you!! Yea!