Paul's Tacos

Ingredients:
Boneless Chuck Roast
2 ½ - 3 tsp Cumin
2 Tsp. Garlic
1 qt. Crushed Tomatoes
2 - 2 ¼ oz. cans crushed olives (sliced)
½ cup lettuce
Corn tortilla’s

Preparation:

To make taco meat:

Cook boneless chuck roast in slow cooker with a little water for 5-6 hours. Pull apart roast when done, and add cumin, garlic, tomatoes, olives and lettuce. Cook on low in frying pan for another 45 minutes. Freeze.

To prepare tacos:

Soften corn tortillas in microwave with damp paper towel so able to fold over. Fill tortillas with taco meat (Heat taco meat up in the microwave until hot before putting it in the tortillas), fold over, and close with 3 toothpicks. Fry in low fat oil till golden brown, turning half way through.

Serve with sour cream, cheese and salsa.