I am currently OBSESSED with these tacos. They’ve been my go-to party food all summer long, and so far, have yet to disappoint. They’re also super easy, which is always a plus! Our group of friends is getting together tonight to finalize some plans for our upcoming cruise in December, so I’m bringing these tacos so we can all throw our cruise diets out the window for a night. But you know what else? Today JUST so happens to be National Taco Day! Woohoo… fun and delicious coincidence.

Ingredients

4 lb beef sirloin roast
2 large yellow onions
4 cloves garlic, minced
2 jalapenos, finely diced
1 10oz can diced tomatoes and green chilies
1 14.5oz can fire roasted diced tomatoes
1 7oz can green chilies
1 cup beef broth
1 tablespoon cumin
1 teaspoon chili powder
Salt and pepper, to taste

Instructions

Start by slicing your onions into rings.

Place half of the onions in the bottom of your crock pot.

Place the beef roast on top of the onions.

Now dump in all of the flavor! Add tomatoes, green chilies, garlic, jalapenos, beef broth, cumin, chili powder, salt, pepper, and the remainder of your onion rings.

Set your crock pot to low and leave it in there for 8-10 hours (depends on your crock, but I usually do the full 10 hours).

After a long, exhausting day at work, now all you have to do when you get home is drain, shred, and serve! So, once your 8-10 hours of slow-cooking are up, turn off the heat, drain excess liquid, and shred away! Easy peasy.

Serve on top of tortillas with all the fixins—shredded lettuce and cabbage, cilantro, pico de gallo, guacamole, homemade queso (recipe coming soon!), Spanish rice, salsa, sour cream, lime… you name it, it’ll taste great on it!