Normally, Sunday is my day to meal plan for the upcoming week and to go shopping for all the necessary ingredients. Sunday is a good day to do your meal plan, because you can make your plan around the coupons you find in the Sunday paper! This, however, is not a normal Sunday or a normal upcoming week. The hubby is traveling for work through Wednesday and then on Thursday I leave for the Creating Keepsakes Convention in Las Vegas!! (Look forward to live reports from there later this week!) So the only real cooking I will be doing this week is on Wednesday.
Until Wednesday, the kids and I will be mostly dining from my freezer stash (the importance of a freezer stash to be discussed in an upcoming post!) To welcome my hubby home on Wednesday, I will make his current favorite meal - Mango Peach Shredded Beef Tacos! This is an amazingly easy, slow cooker recipe that I came up with through trial and error.
Slow Cooker Mango Peach Shredded Beef (for tacos)
2-3 lb. tri tip roast (trimmed of most fat)
1 pkg. low sodium taco seasoning
2 (14 oz.) containers Mango Peach Salsa
Place trimmed roast in the slow cooker. Season with package of taco seasoning. Pour containers of salsa over the roast. Cook on high for 6.5 hrs or on low for 10.5 hrs. After cooking, shred the beef with two forks and pour sauce from the crock pot over the meat to serve.
I serve this beef with all the regular taco accompaniments - hard or soft taco shells, cheddar cheese, shredded lettuce, guacamole, and sour cream. I use Santa Barbara brand mango peach salsa but if that is not available in your area, Target sells a mango peach salsa in their Market Pantry brand. It can be found in the produce department refrigerator section.
I hope your family enjoys this recipe as mine does!