Wednesday, July 15, 2015
I know, some of you have probably been muttering under your breath, where's the beef lady? I realized, unintentionally of course, I failed to plan any beef dishes lately. You'll have to forgive me and I think this dish should make up for it. Plus it's another slow cooker meal!
We have some roasts in our deep freeze from our beef purchase and I'm always trying to come up with new ways in which to prepare them. The hubby doesn't like a traditional pot roast meal much and to be honest, I would tire of that quickly too.
But tacos, and Mexican food in general, everyone loves that! Tostadas are so similar to tacos and let's face it, a fun way to change up the meal plan. By letting the meat slow cook all day, you're left with the most tender and flavorful filling for your shells.
I used some of my favorite enchilada sauce from the freezer to cook the beef in, but any store brand will do the trick. And now that peppers and tomatoes are popping out of the garden, they deserve a chance to be piled high on top of these tostadas!
2 lb. beef roast
2 cups enchilada sauce
1/2 cup salsa
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
In a bowl, mix together enchilada sauce and salsa and set aside. Season roast with garlic powder, cumin and chili powder.
Place roast in a crock pot. Pour sauce mixture over top. Cover and cook on low for 8-10 hours. Remove roast from crock pot and shred meat using two forks.
Serve meat over corn tortillas. Top with desired tostada toppings such as: lettuce, tomato, peppers, avocado, cheese, sour cream and additional salsa.
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