Slow cooker recipe - shredded beef for tacos

This is so easy and cooked from frozen in the slow cooker. Start before going to work and it is ready to shred and serve when you get home.

Depending on your taste and how spicy you like it - add some chopped jalapenos for example.
If you don't like wine in your cooking - skip the wine and use a jar of salsa instead - but be careful with adding salt after this as salsa has quite a bit in it!

Serve with corn tortillas, lettuce, cheese and other favorite taco toppings.

1 (4 lb) frozen rump roast
1 cup white wine
2 (7.75 ounce) cans Mexican style hot tomato sauce
3 tablespoons crushed garlic
salt and ground black pepper to taste
1 bunch green onions, chopped
1 cup chopped fresh cilantro

Place the frozen roast in the slow cooker.
Pour the wine and Mexican style hot tomato sauce over the top.
Season with garlic, and salt and pepper to taste.

Cover, and cook on Low for 9 hours.

When done, the roast should shred easily with a fork.

Shred the roast into the juices, and mix in the chopped green onions and cilantro.

Hot and Sour Shrimp Soup

A throw it in the pot recipe, extremely tasty and easy to make and also makes a change from chicken!

INGREDIENTS

• 4 ounces thin egg noodles
• 1 tablespoon vegetable oil
• 1/2 cup sliced fresh mushrooms
• 2 cloves garlic, chopped
• 1 large tomato, cut into wedges
• 1 cup fresh pineapple chunks (canned can be used - drained)
• 1 stalk celery, sliced
• 2 tablespoons white sugar
• 3 cups chicken broth
• 3 cups water
• 3 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 1 pound large shrimp, peeled and de-veined
• 1/8 teaspoon crushed red pepper
• 1/2 cup bean sprouts
• 1 green onion, thinly sliced

Cook noodles as instructed till al dente. Drain and set aside.

In a large saucepan, heat oil over medium heat.
Cook mushrooms and garlic in oil until soft (do not brown).
Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften.
Stir in chicken broth and water; bring to a boil.
Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. Stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink.
Stir in bean sprouts, onion and reserved noodles.
Heat through and serve.