2 pounds of your fave beef roast
1 onion (however you like it: chopped, sliced, diced!)
Some spice magic with 2 packages of fajita seasoning.
2 tablespoons of minced garlic (because garlic makes everything better)
A can of diced green chilis for that kick
1 can of those creamy refried beans
Fresh cilantro (about 1/4 cup chopped)
Colby Jack cheese (because cheese!)
10 soft taco shells to wrap up the goodness
Here’s how we roll (literally):
Grab a skillet, heat some olive oil, and sear that beef roast. When it’s got that golden touch, pop it into a slow cooker on high.
Throw in your onions, garlic, fajita seasoning, and a splash of water. Let it all dance together in the cooker for about 4 hours.
Once that beef is melt-in-your-mouth tender, shred it and mix in those chilis and cilantro.
Oven time! Preheat to 400°F. Meanwhile, warm up your beans and taco shells.
Get a baking sheet and give it a spray of cooking love.
Assemble time: beans, cheese, beefy goodness, and fold those taco shells into neat little packages.
Lay them down seam side first on the sheet, brush them with some oil for that golden touch, and into the oven they go for around 15 mins.
Post-bake, sprinkle some extra cheese and let it broil until it’s bubbly and delicious.
Quick tip: Feel free to jazz up the filling! Toss in some bell peppers, jalapeños, or corn to add some fun textures and flavors.
So, get in the kitchen, whip these up, and enjoy a bite of crunchy, beefy heaven. Happy eating, folks! 🎊🥂
