Even the pickiest of eaters will love these easy to prepare Mexican dishes.

Crock Pot Shredded Beef Tacos

• One boneless beef roast
• 1 jar of salsa
• 2 beef bullion cubes
• Garlic powder
• Water

Brown roast on all sides then place in crock pot. Add a jar of salsa, 2 bullion cubes crushed, garlic powder to your liking, and enough water so the roast is almost covered. Cook on low for about 8 hours. Take the roast out and shred the beef with a fork. We serve our shredded beef on a tortilla with black beans, cheese, lettuce, tomatoes and sour cream.

I love this meal because you can have everything prepared in advance, it is great when company comes or when you have a busy evening.

Easy Guacamole

• One avocado, that is slightly soft to the touch
• Salsa
• Lime Juice
• Salt

Cut the avocado in half and scoop out the insides. Mash in a bowl with a fork. Add about a tablespoon of salsa, a splash of lime juice, and a dash of salt. Serve immediately.

Beefy Bean Burritos

• 1 lb ground turkey
• 1 can refried beans
• 1 can rotel tomatoes and chiles (drained)
• Shredded monterey jack cheese
• 1 can enchilada sauce
• Tortillas

Brown turkey meat on the stove top. When meat is browned add the tomatoes and chiles ( you can also add a pack of taco seasoning if you desire). Cook for another minute or two and then add the can of beans. Cook until the beans are heated. Spread the beef and bean mixture on a tortilla, add a spoonful of enchilada sauce and some shredded cheese. Roll up the tortilla. Coat the bottom of a 9×13 pan with nonstick spray and line the rolled tortillas in the dish. Cover all the tortillas with enchilada sauce and cheese. Bake covered for about 30 minutes at 350 degrees.

Tortillas

Ingredients

• 2 cups flour
• 1/2 teas baking powder
• 1/2 teas salt
• 2 Tablespoons of butter (softened)
• 1/2 cup of warm water

Combine flour, baking powder, salt and butter in a medium bowl.

Gradually add water and mix until a smooth dough is formed. If the dough is too sticky, add a little more flour.

Roll dough into one and one-half inch balls. Set on a plate and cover. Let rest for ten minutes.

Flatten one ball at a time between two small plates and then roll into a six inch circle.

The flatter you roll the dough the more it will resemble soft tacos, thicker dough is more like a gordita.

Place the tortillas on a griddle and cook over a medium heat until the tortillas turn white, then flip and repeat.

Ready to eat.

You can even make these for dessert. Just follow the recipe above and when the tortillas are right off the griddle, butter them and sprinkle with cinnamon and sugar. Delish!

This post is linking to Grocery Cart Challenge, Tempt My Tummy Tuesday, and Tasty Tuesday.