1 large onion, chopped
3 pounds lean meat
3 cloves garlic
3/4 cup dry beans (or 15 oz. can pinto beans)
4 cups water (reduce to 1 1/2 –2 cups if using canned beans)
1 teaspoon salt
1 envelop taco seasoning (approx 1/4 cup)
1 package (15 oz.) corn chips
3 cups shredded Monterey Jack and Cheddar cheese
2 diced tomatoes
16 ounces salsa
16 ounces sour cream
Meat may be ground, stew meat or a roast. Try using beef, pork, lamb or even game. If using a roast, cut the meat into 3-4 chunks. This will allow for easier shredding later. Combine chopped onion, beef, garlic, beans, water, salt, and taco seasoning in crock-pot. Stir well. Cover and cook on high 8-10 hours.
Before serving, shred meat by pulling apart with two forks and mix with juices. Serve on a bed of chips. Top with chopped tomatoes, shredded cheese, salsa, a dollop of sour cream and sliced olives.
If using this recipe as a cook-once-eat-twice, divide meat into convenient meal portions and refrigerate or freeze for up to 3-4 months. When ready to use, heat in microwave.
Try this recipe in tacos, burritos, and enchiladas or as a taco salad.
Recipe serves 10-12.