1-2 lbs. chuck steak
1 med. onion, chopped
2 cloves garlic, minced
1 lg. can green chilies
1 lg. jar chunky salsa
16 oz. can beer
1 pkg. taco seasoning
1 tbsp. cumin
1 tsp. oregano
1 tsp. chili powder
Salt & pepper
Monterey Jack cheese, grated

In crock pot, combine onion, chopped chilies, garlic, taco seasoning, cumin, oregano, chili powder, beer and salt and pepper to taste. Cut meat into large chunks and add to mixture. Cook about 4 to 5 hours or until meat shreds easily. Strain meat and vegetables from crock pot. Shred meat. Add about 1/2 jar salsa to meat and vegetable mixture. Roll mixture into tortillas. Cover with grated cheese. Bake or broil until cheese is melted. Serve topped with salsa, sour cream and guacamole (optional).