Taco Shredded Beef

Ingredients
· 2 lbs. Stew beef
· 1 package taco seasoning
· 1 onion, halved and sliced
· 1 teaspoons of seasoned salt (Lawry’s)

Preparation:
· Trim fat from meat; place in slow cooker.
· Sprinkle with both packages of taco seasoning over meat and top with sliced onions.
· Cover and cook on LOW for 8 to 10 hours.
· Remove beef to a platter and shred meat with forks.
· Return shredded meat to juices in slow cooker.
· Stir in seasoned salt.
· Serve shredded meat in tacos, burritos, taquitos, flautas, on rolls or over cooked rice.

Vikki’s Tips:

· My family likes this served in warm flour tortillas with shredded mild cheddar cheese. Also, serve with shredded lettuce, guacamole, sour cream, chopped tomatoes, sliced black olives and taco sauce.

· I also serve this with a Mexican rice dish. I got this one from my good friend, Nidia Williams in QDS and we call this the Mexican Rice Concoction.

· Get 1 pkg. of Spanish, yes Spanish, Rice-a-Roni. Cook according to package. You don’t have to bother with the tomatoes and all the extra ingredients it suggests. Just make the rice. When Rice is done, add 1 can of chili with beans. Put in small casserole dish and top with mild cheddar cheese. Bake at 350 until bubbly.

· Serve with Margaritas!