Recipe Courtesy of Jo Davison
2 tbs. Olive Oil
1 medium to large roast
1 medium onion, quartered
4 cloves garlic
Salt and Pepper
1 cup cheddar cheese, shredded
Choose either: 2 packages Taco shells/24 corn tortillas/12 small flour tortillas
Lettuce and Tomato for garnish
In a large skillet, add the olive oil and heat on high. Season roast with salt and pepper. When pan reaches temperature place roast in pan carefully and sear each side for 45 seconds or so. This will seal in the juices while it cook. Place in slow-cooker along with the onion and garlic. Cook on low for about 6-8 hours.
When done, remove from slow cooker and place in a large bowl. Shred meat with two forks and season with salt and pepper if needed.
If using corn tortillas, heat a small saucepan with canola or peanut oil to a medium-high temperature and cook each one a few seconds at a time. Allow to drain on paper towels.
Assemble tacos. Place taco shells on a large foil lined baking sheet, add shredded beef and
cheese to each one. Heat thru for approximately 5-7 minutes, shells should be warmed through and cheese melted. Remove and serve with salsa, garnish and sour cream.
Recipe courtesy of Jo Davison
2 1/2 cups Seedless Watermelon, finely diced (a 2lb watermelon should work)
2 Jalapenos, minced (remove seeds but keep membrane if you would like additional heat)
1 Tomato, medium, finely diced
1/4 red onion, finely diced
1/4 fresh Lime juice
Salt to taste
Combine all ingredients and chill until ready to use.