4 lb. roast
2 pkg. taco seasoning
1 medium onion
corn tortillas
oil for frying
toppings: lettuce, tomato, shredded cheese, sour cream
Cover roast on all sides with taco seasoning. Place in crockpot. Slice onions on top. Cook for 6 hours. Shred beef. Fry corn tortillas until crispy and brown on both sides. You can used a deep-fryer, but I just used oil in a skillet. Place some beef on fried tortilla and top with your choice of toppings. Enjoy!
The Gorby Review:
Delicious! Make it. Your family will thank you!
I have no idea how many pounds my roast was and, really, I don't think it matters. I just pulled something out of the freezer and made it work. You can adjust the spiciness, too, which is great. I used Hot taco seasoning and really liked it. Also, this was my first time ever frying tortillas and I need some advice. They got soggy really fast after taking them out of the oil. I put them on paper towels to drain the oil off but if I tried to use them after just a couple of minutes they were no longer crispy. What did I do wrong? Advice would be appreciated.
2 comments:
Hey April!
This sounds yummy, I can't wait to try. For your shells, make sure that your oil is hot enough. If it's too cool, whatever you're frying will soak up the oil instead of frying quickly. Let me know if that works!
Tara
hi April! I have only done tostadas with ground beef, so I'll have to try it this way sometime! For the shells, I brush both sides with oil, then broil them. They come out a little crispy but still flexible. I like to bend them into a taco on my plate and John keeps his flat.
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