Beef and Chicken Tacos

This recipe is easy.  Last week I used queso fundido as the taco filling. 

Beef Tacos

Beef:
Olive oil
Diced onion
Ground beef
Chili powder
Cumin
Paprika
Salt
Ground black pepper
Crushed red pepper

Toppings:
Flour tortillas
Cheddar-Jack cheese, grated
Diced tomato
Leaf lettuce, shredded
Sliced jalapeños
Sour cream

Directions:
Preheat the oven to 325 degrees F.
For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine.

Chicken Tacos

Ingredients:

chicken stock

cloves garlic, smashed

ground cumin

chili powder

paprika

salt

Pepper 

Red pepper flakes 

Jalapeños peppers

Ketchup 

Olive oil 

boneless, skinless chicken breasts 

Directions:

Place the stock, garlic, cumin, chili powder, paprika, salt, pepper,  jalapeños, ketchup, red pepper flakes, olive oilin the bowl of a 4-quart or larger slow cooker and stir to combine. Add the chicken breasts.

Cover the slow cooker with the lid. Cook until the chicken is tender and registers an internal temperature of 165°F, on low for 4 to 5 hours or on high for 2 to 3 hours.

While the chicken is still warm, transfer it to a cutting board or large plate and use 2 forks to shred the meat

For the toppings:
Serve with the grated cheese, diced tomatoes, sliced jalapeños, sour cream,  and shredded lettuce.

Fresh lime.

http://www.foodnetwork.com/recipes/ree-drummond/beef-tacos-2632842