Yield:
6 Servings
Prep Time:
1 – 24 Hours
Cook Time:
6 Hours
Category
Lunch + Dinner
Calories:
390
Carbs:
30.2
Fat:
14
Fiber:
3.5
Protein:
31.8
WW Points:
10
ingredients
1 ½ pound beef chuck roast
3 medium yellow onions, sliced
12 extra thin corn tortillas
1 ½ cups shredded lite mozzarella cheese
seasonings for roast:
1 tablespoon brown sugar
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon mustard
1 teaspoon kosher salt
½ teaspoon cracked black pepper
directions
Step 1:
Put all the seasonings in a small bowl and mix until combined. Place the roast and the seasonings in a gallon-size ziplock bag.
Step 2:
Toss to coat evenly and marinate it in the refrigerator for at least 1 hour and up to 24 hours.
Step 3:
In a crockpot or slow cooker spray with pan spray, place the sliced onions at the bottom, and set the chuck roast on the bed of onions.
Step 4:
Cook on high for 6 hours flipping once at the halfway point.
Step 5:
Once the roast is done cooking, remove it from the crockpot and shred it – set aside.
Step 6:
Remove the onions as well and place them in a small bowl – set aside. For the juices, you can either discard it or use it for dipping.
Here is how I put together my Cheesy Beef Tacos:
1 extra thin corn tortilla
2 tablespoons lite mozzarella cheese
1 - 2 tablespoons of the cooked onions
1 ½ oz of the shredded beef.
Cook on a griddle with pan spray until golden and crispy on both sides. Serve immediately and enjoy!
Jenn's Note:
The serving size is 2 tacos.