Celebrate Cinco De Mayo with these delicious pot roast tacos, filled with tender beef, fresh veggies, and the creamy goodness of guacamole. These tacos are bursting with flavor and are perfect for a festive celebration!
Ingredients: 2 lbs pot roast beef. 1 packet taco seasoning. 1 cup diced tomatoes. 1/2 cup diced onions. 1/2 cup diced bell peppers. 1/4 cup chopped cilantro. 1 lime, juiced. 1 cup shredded cheddar cheese. 1 cup guacamole. 8 small taco shells.
Instructions: Put the pot roast in a slow cooker and season it with taco seasoning. On top of the pot roast, put diced tomatoes, onions, and bell pepper for color. Low-key cook the beef for 6 to 8 hours, until it's soft and easy to shred. Use two forks to shred the cooked beef. Add the chopped cilantro and lime juice to the beef that has been shred. Use the oven or microwave to warm up the taco shells. Put one taco together by putting a spoonful of the pot roast mixture into each shell. Put some guacamole and shredded cheddar cheese on top. Serve your Cinco de Mayo Pot Roast Tacos right away and enjoy them!
Prep Time: 15 minutes
Cook Time: 480 minutes
Aoh Alpbach
