I love this recipe because not only can you use it for the base for 3 different meals, but you can use the cheapest pork or beef roast and it still turns out wonderfully!
Use one larger roast or two small ones to have enough meat to last 3 nights.
Serve the shredded taco meat with rice as a filler for your tacos and garnish with your favorite taco toppings (ie – lettuce, cheese, tomato, olives, salsa, sour cream…)
1 large or 2 small pork or beef roasts
1 bottle of red taco sauce
1 envelope taco seasoning
1/2 onion, chopped
1 can of diced chilies or jalapenos
1/2 cup water
Place roasts in crock pot. Place remaining ingredients on top of roast. Cover and cook until the meat shreds easily with a fork. Shred the roasts and stir well. Serve on tortillas. Be sure to save some for the next meal.