This fabulous recipe was made up for us by dear friends who are missionaries to Mexico! Terri has been making this Spicy Taco Meat for the Crockpot with a Southwest Flair for years! On furlough from Mexico and back in the United States for a year, Terri had brought  many of her favorite recipes, dishes and her trusty servant the crock pot up for their stay. I was amazed at what she packed in her little tiny trailer to bring up, and how her furlough home was absolutely beautiful, warm and welcoming! It was a delight to come into their cool home, after a sticky July day out sight seeing in coastal Virginia! This was phenomenal and so perfect for guests, bubbling in the crock pot while we were out enjoying American History!

Spicy Southwest Taco Meat for the Crockpot

3-4 pound roast, London Broil or your choice of meat
1 env dry taco seasoning (I use a homemade mix -- this is so good it is worth mixing your own)
1 cup chopped onion
1 Tbs white vinegar
1 1/4 cups chopped chilies

Combine ingredients and put over meat in the crockpot. Cook on low 7-10 hours, depending on the age and heat level intensity of your crockpot, until tender.

Makes delightful tacos, burritos, quesedillas and would be great for enchiladas! For an easy meal for guests, serve with all the fixings,tortillas, shredded cheese, lettuce, tomatoes, salsa, guacomole, cilantro and our rice and bean recipes!

Phenomenal flavor - from a transplanted Californian!