Ranchero Beef

This is a new family favorite! It's a spin-off from a good friend's recipe, but I wanted to try something a little different last night. This is a crockpot recipe, which I love. It's just so nice to throw it in first thing in the morning, and just have a few minutes of prep before dinner. I wish I had a picture to show!

RANCHERO BEEF

1 2-4 lb. roast, thawed (I used a Beef Round Tip Roast, cap off)
1 large can enchilada sauce (you can also use a package of enchilada mix & water)

Place the thawed beef inside the crockpot, and pour the enchilada sauce over it. Cook it on low until it's falling apart, about 6 hours. Take two forks and shred it, then set the temp to warm until time to eat.
In the meantime, fry either flour or corn tortillas in oil over medium high heat until lightly browned. Place between paper towels to drain extra grease.
To serve, place meat inside tortillas, with cheese, onions, tomatoes, sour cream, and guacamole.