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- 1 large onion, sliced into rings
- 1 (3- to 4-pound) sirloin beef roast
- 1/2 cup water
- 2 (1.25-ounce) packages taco seasoning mix, divided
- 16 (6-inch) flour tortillas
- 4 cups (16 ounces) shredded Cheddar or Monterey Jack cheese
- Toppings: diced tomatoes, diced onions, sliced jalapeño peppers, sour cream, black beans
- Pico de Gallo
- Place onion in bottom of a 5-quart slow cooker; add roast and 1/2 cup water. Sprinkle 1 package taco seasoning mix over top of roast.
- Cover and cook on high 5 hours. Remove roast, and shred with two forks; return to slow cooker, and stir in remaining package of taco seasoning mix. Cover and cook on high for 30 more minutes or until boiling.
- Heat tortillas according to package directions. Using a slotted spoon, spoon beef mixture evenly down center of each tortilla; top with cheese and desired toppings, and roll up. Serve with Pico de Gallo.
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