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Eve's Beef Open Face Tacos

Contributed By: Evelyn | See all of Evelyn's recipes
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Active Time:  3 Hours
Total Time:  3 Hours 30 Minutes
This is a easy recipe and not much hands on except for the toppings. You put in oven and let it cook and shredded beef does not need much attention once put into oven. Much better than hamburger tacos and can use as main dish or taco salads as well.
1 beef pot roast
1 cup of water
4 beef boullon cubes
1-2 tsp gralic powder
Lowery's seasoning salt
1 large onion chopped
flour tortillas
3-4 taco seasoning mix
chopped tomatoes
lettuce shredded
sour cream
shredded sharp cheddar
Preheat oven to 325-350 degrees

Take roast and place in deep cooking dish. Add water, beef boullion, garlic powder and seasoning salt in cooking dish and cover with foil. Place in preheated oven...Cook roast until you can shread with forks. Watch and make sure it does not run dry. Add water if needed. This depends on the size roast you need.

When roast is done and you can shread the entire roast (taking out the fatty pieces) add chopped onions and taco seasonings...add water to almost cover shredded roast. Cover with foil and place back in oven for 30-45 minutes until onion is done and water is somewhat absorbed.

While the seasonings and onion are cooking get your flour taco tortillas and place enough oil in large frying pan to hold the size of tortillas whole (not folded)heat oil to about medium high...when roast is ready take tortilla shell and put in oil making sure to watch it closely not to burn. turn over when lightly browned and brown other side. Do this with as many as you want to serve as this is what they will put the beef and toppings on....I always cook extra tortillas on the side as the bread with the meal. if you like you can also fold tortillas over and cook like a taco shell....

Date Added: 09/14/2009
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