Slow Cooker Mexican Beef Sandwiches

Sometimes a great recipe idea happens by accident, which is exactly what happened with these sandwiches.  The other day I was going to make my Slow Cooker Beef Au Jus so that we could have French dip sandwiches for dinner.  But then I discovered that I didn’t have any onion soup mix, so I needed a plan B.  That’s when I discovered I had a packet of taco seasoning in the pantry and I thought why not use that instead of the onion soup mix?  I would still make sandwiches, but they would be Mexican style.

The beef turned out absolutely delicious, it was so flavorful with just the right level of spiciness.  I topped the sandwiches with our favorite taco toppings and I have to say, they were fabulous!  They were so flavorful and hearty and were a big hit with the family!

Oh…and did I mention, this is incredibly easy because the slow cooker does all the work for you!

Slow Cooker Mexican Beef Sandwiches

• 3 lbs chuck roast
• 1/2 to 1 pkg (depending on how spicy you want it) taco seasoning, I used Trader Joe’s
• 1 cup water
• 6 ciabatta rolls, warmed
• taco toppings, such as shredded cheddar cheese, lettuce, pico di gallo, sour cream, guacamole, etc.

Place roast in slow cooker.  Sprinkle taco seasoning over roast.  Pour in water.

Cook on low for about 8 hours, until meat is very tender.

Shred meat with two forks, removing any visible fat.  Transfer meat and juice to another container.

To serve, put about 1/3 cup meat on the bottom of each roll and top with desired toppings.

ENJOY!

Shared at these great blogs:

The Country Cook

Gooseberry Patch