I have been served this dish many times, but have never made it myself until recently. It has such a strange name that I looked it up online. Apparently, it comes from a Mexican taco that is served on a thick corn tortilla. I guess this is the “Tex-Mex” version.
This is similar to a dish called “Frito Pie” except that dish is usually made with chili. Typically this dish is made with pork. I made it with venison, and I think beef would also be delicious. This is perhaps the easiest dinner I made all month. I can’t believe how little hands-on time it took and it was delicious! It served 7 people with plenty of leftovers and would be an awesome company meal.
I put the roast into my crock pot frozen. Yes, frozen. Venison is so lean, that it can overcook quickly. My sister-in-law (thanks Peg!) told me she does her venison roasts frozen and that works so great! Especially if you might be someone who doesn’t excel at planning ahead. I am definitely going to try cooking a beef roast frozen. I think with a smaller roast that it would work great.
Anyway, after cooking you just shred it, toss it with the juices in the crock pot, and put it on Fritos with taco toppings on it. My husband called it “Messy Nachos” cause you have to use a fork to eat it. Or not, I guess. Depending on the company you’re eating with.
Here’s the recipe. It’s so easy it looked lonely by itself so I added my super easy guacamole recipe to go with it. Together I’m not sure if they take more than 20 minutes hands on time. Total. 20 minutes. Seriously. You have to try this!
- 1 roast, venison, beef or pork. 3-5 lbs.
- 1 can Rotel
- 3 avocados
- 1 lime
- taco toppings: cheese, sour cream, tomatoes, olives...whatever you like
- Put roast in crockpot. Pour 1 cup of salsa on top (or more if the roast is larger), and the can of Rotel. Cook until the meat shreds easily with fork, maybe 6-8 hours.
- Remove from crockpot and shred with 2 forks. Toss shredded meat with juices in crockpot.
- Serve on top of Fritos with taco toppings and Guacamole:
- Mash 2 avocados.
- Add salsa (maybe ¼ cup), juice of 1 lime, and salt to taste. Mix well. Stir in remaining avocado, diced.