1 med. sized roast
1/2 head lettuce, shred
1-1 1/2 c. grated Cheddar cheese
1-2 med. tomatoes, cut into wedges
1 sm. can El Pato sauce
1 doz. corn or flour tortillas
Pace Picante Salsa, optional

Cook roast all day in crock pot (season to taste). Cook until meat shreds or falls apart. Drain 1/2 liquid out of pot. Add can of El Pato sauce. Heat thoroughly.

Prepare taco shells to family preference. Fill bottom with shredded taco flavored beef. Top with lettuce, cheese and tomato. May add salsa of your choice.