Crockpot Tacos or Burritos

* Exported from MasterCook II *

Crockpot Tacos or Burritos

Recipe By : Brenda Beach (Rooby)
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 boneless skinless chicken breast halves
OR
3 pounds sirloin, stew beef, or whatever is lean
and on sale
1 package taco seasoning mix
water to cover
cheddar cheese -- shredded
sour cream
refried beans
sliced black olives
sliced green onions
chopped fresh tomatoes
salsa
shredded lettuce
sliced jalapenos
tortillas, corn or flour

Leave meat in whole pieces; you may even put it in frozen.
In the morning, put the meat into the crockpot, add taco seasoning mix,
and water. Plug it in and turn it on simmer according to manufacturer's
directions.
If you have time in the morning, shred the cheese and lettuce and chop
the tomatoes and store in ziplock or Rubbermaid containers in the
refrigerator.

When meat is cooked, remove with slotted spoon to a platter and allow to
cool enough to handle. Place chicken breasts or beef on cutting board,
and using a fork, shred the meat, while discarding any pieces of fat,
etc, that you find. Return shredded meat to crockpot. Warm refried
beans in small sauce pan or microwave. Wrap tortillas in foil and warm
in the oven. Put remaining ingredients out in dishes on table (or
counter) and holler "DINNER!!!" very loudly. The diners can put
together their own soft tacos or burritos with the ingredients they like
best.

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NOTES : You probably won't see this done on a fancy cooking show, but
this is a really easy dinner to make that my family really enjoys, and
there are always leftovers for easy after-school grazing the next day,
or even another meal.