Slow Cooker Shredded Beef Tacos

2 lbs beef chuck roast
1 packet of taco seasoning
1 cup salsa verde
15 ounces canned corn (do not drain)
1/2 cup beef broth




Labels (12) Slow Cooker Shredded Beef Tacos  Place all ingredients in the crock pot.  Cook on high for 3-4 hours or low for 6-8 hours.  Pull roast out when done cooking.  Shred meat and put back in crock pot and mix together.  Eat with favorite taco toppings in shells.  9-3-15

Baked Tacos

1 pound ground beef or turkey

1-2 Tablespoons Taco Seasoning Mix
1/4 cup flour
2 cups chicken or beef broth
9 ounces tortilla chips, crushed
2 cup grated cheese

For day of serving: shredded lettuce, salsa, sour cream, black olives

In large skillet, brown ground beef. Stir in taco seasoning. Sprinkle flour over top. Stir to combine. Stir in broth and bring to a simmer. Simmer until sauce thickens. Grease 9×13 inch baking pan. Place 1/2 of crushed chips across bottom of dish. Layer with half the meat sauce and then half the cheese. Repeat layers: chips, meat, cheese. If cooking right away, place in 325° oven and bake for about 20 minutes or until bubbly.

If making as a freezer meal, do not bake. Instead, cover with foil, label, cool, and freeze. On serving day, thaw casserole and follow baking directions, adding up to 10 to 15 minutes baking time, depending on how cold or frozen the casserole is at the start.

Serve with toppings.

For label (12): Thaw and bake at 325 for about 30 minutes. Serve with taco toppings.  Serve with shredded lettuce, salsa, sour cream, black olives.