Wednesday, November 28, 2007

Shredded Beef Tacos

2 lbs. stew meat
2 garlic cloves, minced
fresh ground pepper
1/2 pkg. of beefy onion soup mix
1/2 cup of water
corn tortillas

Brown meat in 1 TBS oil. Sprinkle with a little salt and fresh gound pepper. Place in crockpot and add the remaining ingredients. Cook on low 6-8 hours, or high for 4 hours. Meat can be shredded with a fork, or in a food processor.

For soft tacos, heat oil in a skillet. Fry tortillas 8-10 seconds per side, just until soft. Drain and blot on paper towels. Keep warm in tortilla keeper or oven, if desired.

For crisp tacos, fold tortilla ends up, holding with tongs. Hold the middle in oil to set the bottom of the taco shell. Then fry each side until crisp. Tortillas can also be filled with meat before frying. If this is too much work, purchase pre-made taco shells and heat in oven.

If you're in a hurry, don't bother browing meat before putting in crockpot. Omit water. If you don't have onion soup mix, or don't care for it, use 1/2 cup chopped onion. You can also replace the garlic with garlic salt. Add a bit of water or beef bouillion if meat becomes dry.

Meat can also be used for:

Beef Enchiladas
Green Chili Burros
Roast Beef Sandwiches w/pepper rings
Taco Salad
Lunch Wraps

Freeze leftover meat for other meals or easy lunches later. Recipe can be doubled, making several meals.

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