Beef and Rice Tacos
These beef and rice tacos are made with chuck roast that is slow cooked in a savory sauce, then added to corn tortillas, topped with shredded cheese, and baked to melty perfection.
Servings: 12 Tacos
Ingredients
- 3 pound chuck roast, cut into small bite-size pieces
- 1 medium yellow onion, diced
- 1 jalapeno, stem and seeds removed, diced
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes
- 19 ounce red enchilada sauce
- ½ cup white rice
- 3 cups Boar’s Head 3 pepper Colby Jack cheese
- Corn tortillas
Instructions
- Spray a 6-8 quart crock pot with non-stick cooking spray.
- Add onions, followed by the meat, jalapenos, all the seasonings, and enchilada sauce.
- Cover and cook on high for 4-5 hours or on low for 8-10 hours.
- Once meat is tender, shred with a mixer and then add uncooked rice to the crock pot, cover and cook for an additional hour or until rice is tender.
- Preheat the oven to 350 degrees and lightly spray a 9x13 baking dish with non-stick cooking spray.
- Heat corn tortillas in a frying pan until hot on both sides.
- Add shredded cheese, meat and rice mixture, and more cheese on top to each tortilla.
- Place tacos in the prepared baking dish until it is full.
- Place in the oven and cook for 10-15 minutes until the cheese is hot and bubbly.
- Carefully remove from the oven and top with your favorite taco toppings.