Shredded Beef Taquitos
Description
This is an easy meal to make for your family. Use the meat in taquitos, tacos or even in buns for sandwiches.
Ingredients
2 1/2 lb. chuck roast
1/4 jar sliced pepperoncini peppers
1/2 packet Ranch dressing mix
1/2 packet au jus gravy
1/2 c. shredded Mozzarella or Monterrey Jack cheese
1/2 c. shredded Cheddar cheese
1 T. taco seasoning, divided
juice of 1 lime
taco size flour tortillas, about 15
Salsa
Guacamole or diced avocados
Sour cream
Fresh cilantro
Directions
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Place a crock pot liner in the base of the crock for easy clean up.
Put the roast in the crock pot. Sprinkle the Ranch dressing mix and gravy mix on top. Add the juice from half of the jar of the pepperoncini peppers, the lime juice, 1/2 T. taco seasoning and then place the peppers top of the meat. Cook on low 8-10 hours.
Remove meat to a platter and then shred with forks.
Preheat oven to 400 degrees.
In a large bowl, mix together the beef, cheeses and the remaining 1/2 T. taco seasoning. Spread a small amount in the center of each tortilla and roll tightly.
Place on a greased baking sheet and spray with cooking spray. Bake 15 minutes or until crispy and the edges begin to brown.
Serve with salsa, quacamole, avocados and/or fresh cilantro.
**Taquitos can be frozen before cooking, add on an extra 15 minutes to baking time.