Tuesday's Meal: Texas Chili Tacos

Emily Madden from H-E-B Cooking Connection shares a recipe.

The recipe is as follows:


1 2 lb chuck roast

1 jar cookwell & company 2 step chili, regular or spicy

32 oz beef broth, or water


Sour cream

Heb that red sauce

Shredded cheddar cheese

Diced onion

Diced jalapeno

Corn chips


* Season roast with salt and pepper and sear on each side.  Place in crock pot with beef broth or water and 1/2 jar of chili, save the other half for later!  Cook on low for 6-8 hours or high for 4-6 hours.

* When meat is done, remove and shred apart.  Place in skillet with remaining chili mix and heat until sauce is hot and meat is well coated and saucy.

* In the meantime, mix sour cream with the red sauce.  Add the red sauce to taste as it is spicy.

* Place the chili meat onto a tortilla and top the red sour cream sauce along with all your favorite chili topping such as cheddar cheese, onion, jalapenos, and corn chips!

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