This recipe came from leftovers from the day before, I had made pot roast in the slow cooker, so when I pulled out the meat to shred I notice it was to much meat for one meal, so I decided to save half of the meat and add the rest back to the slow cooker.
I wasn't sure how I was going to prepare the leftovers but I wanted to have a different taste from last night's pot roast.
Decisions decisions, well I still had leftover bell pepper and onion, so let's go with that, pulled out my pan added all that to the pan.
Hhmm now what???
Ok I want tacos well why not.
I start cooking and adding spices mmm it's coming out pretty good...
What will I serve with it???
Well I'm being lazy, not about to go to the store to get a few things well at least not today, let's see what's in the fridge.
Ok I have sour cream, ok I work with that, what else do I have... uhg I have to clean my fridge...ok I have stuff to make salsa good making salsa, not enough for my taco I want more... wait I see avocado yummm, looking looking oh what do we have here red cabbage I can work with that, ok this taco is coming together...
yummy hurry I'm hangry and if you don't know what that means... Hangry is hungry + angry = Hangry...
Ok ok enough go make this meal and join my Group... go let me know how you liked it hurry don't get Hangry lol
Mexican Pot Roast Tacos
2 lbs. Shredded pot roast beef (cooked)
2 tbsp. oil
1 tbsp. garlic powder
1 tbsp. Cumin powder
1 large onion sliced
1 tsp. Knorr tomate
1 tsp. Knorr pollo
1/4 of bell peppers of each color red, green, yellow, and orange
1 jalapeno cut in slices
In a large pan add oil, beef, and all the veggies cook until onion is translucent, once onion is cooked add all the spices mix well add a 1/2 cup of water mix and cook until water evaporates.
Warm up your tortillas stuff with beef mixture and top with optional ingredients.
Shredded red cabbage
A little taste of South Texas Comfort Food from yours truly ♡Mama in The Kitchen♡
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