Linda Recipe Reviews (Pg. 1) - (16884502)

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Shredded Beef Tacos with Lime

Reviewed: Nov. 10, 2013
I agree, add some oregano and no vegetable oil needed when using chuck roast or stew meat. Made mine in the crockpot, easy breezy, and served "taco salad" style. Crisped a 10" flour tortilla in a 425 deg oven, draped over a pam-sprayed cereal bowl to create the salad shell. Then put in lettuce, diced fresh tomatoes, salsa, the meat, squeeze of fresh lime and topped with shredded cheese (any kind you like). This plus a margarita or two, and it's like you're sitting in your favorite mex restaurant...big hit with DH also...will make a double batch next time for leftovers.
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