Cinco de Mayo Loaded Beef Tacos

Shredded Beef

*3 pound Eye of Round Roast Frozen, thaw in refrigerator

*2 (12 ounce cans) Cola

*1 package Au Jus mix

*3 tablespoon dried Chopped Onions

*1 tablespoons dried Minced Garlic

1/2 tsp. Salt

1/4 tsp. Pepper or to taste

1/2 tsp. Red Pepper Flakes or to taste

Place all the above ingredients in crock pot (with liner for easy cleanup) Cook on High for about 6 hours or follow your crock pot instructions. Then shred the meat with two forks. Keep on warm until ready to serve.

Note: I like to cook in the crock pot on low overnight and shred and then leave on warm until ready to serve.

*White Corn Tortillas or Yellow or Flour Tortillas, warm according to directions

Cinco de Mayo Pinto Beans

*6 strips of Bacon, cut into 1 and 1/2 inch pieces

*1/2 small Onion, diced

*2 cloves Garlic, minced

*2 cans (15.5 ounce each can) Pinto Beans, drained and rinsed

*1 cup Chicken or Vegetable Stock

*2 Serrano Peppers, scored only

*1 medium Tomato, diced

*Sea Salt and Fresh Ground Pepper, to taste

*Fresh Cilantro Leaves, garnish

In a skillet cook the bacon, on medium low heat until slightly crispy, remove and place cooked bacon on paper towels, drain off most of the grease. Add to the skillet the onions and cook until translucent, then add garlic cook for about 1 minute.

Add chicken stock and pinto beans to the skillet with garlic and onions, stir until combined Then add back to the skillet the bacon; adding peppers, tomatoes and salt and pepper. Simmer for 15 to 20 minutes.

Recipe adapted from Food Network

Toppings

*Purple Cabbage, sliced

Avocado Lime Sauce

*1 Ripe Avocado

*Juice from 1 Lime

*1/4 cup Plain Greek Yogurt

*1 to 2 teaspoon Hot Sauce, like Franks

*Sea Salt, to taste

In a blender or small food chopper. Blend avocado, lime juice, yogurt, hot sauce and salt, until smooth.

Use for topping on tacos.

Recipe adapted from Food Network