Dutch Oven Taco’s
We’re not reinventing the wheel. You’ll still enjoy tacos the old-fashioned way. However, the meat will melt in your mouth when you slow cook it all day, creating a shredded beef effect.
1 1/2 lb. beef chuck roast
1 medium onion, sliced
1 cup water
1 pkg. taco seasoning mix
10 oz. taco sauce
1 can diced green chilies
1 pkg. taco shells
Toppings: shredded cheese, lettuce, tomato, and sour cream.
Directions: Place beef and onion in 12″ Dutch Oven and combine water and seasoning mix in a small bowl. Pour over beef and onion. Cook on 300 degrees, about 2 hours, until tender. Remove meat to cutting board: shred beef with two forks. Place beef in large bowl. Stir in taco sauce and chilies. Fill warmed taco shells with beef mixture. Top with lettuce, tomato, cheese, and sour cream.
Serves: 6
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don’t forget the Food!!!
Dutch Oven Taco’s
