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Chili-Beef Soft Tacos




Source of Recipe


Master Chef Don Easley


Recipe Introduction


Cost per serving: $2.95

Yield
6 Servings



List of Ingredients




2 16-oz. jars mild or medium tomato-based salsa
2 tablespoons cider vinegar
5 teaspoons chili powder
1 1/2 pounds beef chuck pot roast, fat trimmed
12 6-inch corn tortillas
3/4 cup sour cream
3 cups shredded lettuce
1 avocado

Recipe



Preparation
Spoon 1 cup salsa into a small bowl; reserve. In a slow cooker, combine remaining salsa with vinegar and chili powder. Add beef, cover and turn heat to low. Cook until beef shreds easily with a fork, 10 to 12 hours. Shred meat, using two forks, and spoon into a serving bowl.

Preheat oven to 300°F. Stack tortillas, wrap in foil and bake until warm, about 10 minutes. Place sour cream and lettuce in bowls. Just before serving, pit, peel and dice avocado and place in a small bowl. Put out bowls (including salsa) and assemble tacos at table.

Nutritional Information
Calories:457
Fat:20g (sat 8g)
Protein:29g
Carbohydrate:39g
Fiber:8g
Cholesterol:94mg
Sodium:685mg