Serves: 6
Cooking Time: 7 hr
What You'll Need:
- 1/2 cup chopped onions
- 1 (2-1/2- to 3-1/2-pound) bottom round roast
- 1 (15-ounce) can tomato sauce
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 12 hard corn taco shells
- 2 cups shredded iceberg lettuce
- 2 tomatoes, chopped
- 1 1/2 cups shredded Cheddar cheese
- 1 cup sour cream
What To Do:
- Place onion in a 4-quart slow cooker, then roast on top.
- In a medium bowl, combine tomato sauce, chili powder, cumin, salt, and black pepper; mix well and pour over roast.
- Cover and cook on high setting 7 to 8 hours, or until meat pulls apart with a fork. Turn off slow cooker and shred beef by pulling apart with 2 forks. Stir beef mixture and allow to sit 5 minutes.
- Fill taco shells with a layer of beef, then evenly distribute lettuce, tomato, cheese, and top each with a dollop of sour cream. Serve immediately.
