MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spicy Taco Meat
Categories: Beef, Beer, Chiliess, Vegetabvles
Yield: 12 servings

4 lb Boneless chuck roast
1 ts Salt
1 ts Pepper
1 tb Olive oil
12 oz Beer
28 oz Can pickled jalapeno
Peppers; undrained
1 lg Onion; chopped
1 ts Garlic powder
1 ts Chilli spice mix

MMMMM--------------------------TOPPINGS-------------------------------
Corn tortillas (6 inches)
Crumbled Cotija cheese
Lime wedges
Fresh cilantro leaves
Sliced radishes
Sour cream

Sprinkle roast with salt and pepper. In a large skillet,
heat oil over medium-high heat; brown meat. Transfer
meat to a 5 or 6 qt. slow cooker. Add beer to skillet,
stirring to loosen browned bits from pan; pour over
meat. In a large bowl, combine jalapenos, onion, garlic
powder and chili powder; pour over meat. Cook, covered,
on low until tender, 6-8 hours.

Remove roast; shred with 2 forks. Strain cooking juices.
Reserve vegetables and 2 cups juices; discard remaining
juices. Skim fat from reserved juices. Return beef and
reserved vegetables and cooking juices to slow cooker;
heat through. If desired, serve with optional
ingredients.

Rebecca Yankovich, Springfield, Virginia

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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