I love the little tacos…

Taco, burrito, wrap, thing.... I dub thee TRAPITTO!
Taco, burrito, wrap, thing…. I dub thee TRRAPITO!

Ah taco night. We’ve been good friends since I was just a wee one with teeth, but as I have grown and changed, you haven’t. This isn’t to say I hate you, Taco Night. I just don’t feel the passion that once was. Your spices have become bland and I feel we have fallen into a flavor rut. No, don’t cry! I’m notl ready to part ways, but perhaps we can try some cookbook counseling to put the passion and flavor back in our relationship.

And that was how Taco Night and I started onto our long lasting relationship of flavor and foody goodness. I’m sure everyone’s had their own taco night. It’s a fairly simple meal to throw together consisting of ground beef, lettuce, cheese, sour cream, tortillas and tomatoes and beans for the non-freaks, unlike me. Maybe throw some salsa or guacamole in there for some colorful fun. What we all know is what’s in the beef… a packet of that salty red-brown powder of flavor.

When we’re younger, that little packet of flavor is just that, flavor. I’m sure you’ve found though, as I certainly have, that as you get older that little packet of flavor just starts turning into a little packet of salt. It puts that nice red-brown hue on the meat and makes the whole house smell spicy, but it just doesn’t do anything to thrill the taste buds unless you coat it in hot sauce and other condiments. This is what sent me on my quest to save Taco Night. Below is what I found.

While the original can be found at AllRecipes, I’ve made a few changes from the recipe there that you may or may not want to do, depending on your heat preference. Do what you must to save your Taco Night!

Slow Cooker Mexican Style Meat

Serves 12
Prep time 30 minutes
Cook time 10 hours
Total time 10 hours, 30 minutes
Meal type Lunch, Main Dish
Misc Freezable, Pre-preparable, Serve Hot
Website AllRecipes.com

Ingredients

  • 4lb Chuck Roast
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 Large Onion
  • 1 1/4 cup Green Chile Pepper (Diced)
  • 1 teaspoon Chili Powder
  • 1 teaspoon Ground Cayenne Pepper
  • 1-5oz Hot Pepper Sauce (I use 2-3 oz of Cholula hot sauce for a medium sizzle.)
  • 1 teaspoon Garlic Powder
  • Water

Optional

  • 1 packet Taco Seasoning (I like it)

Directions

Step 1
Trim the roast of any excess fat, and season with salt and pepper.