Slow-Cooker Shredded Beef Tacos


Recipe by: Organic Beth

In a slow-cooker, add meat, garlic, onion, enchilada sauce, vinegar, and a pinch of salt.

Cook on low for 8 hours or until the meat shreds easily with 2 forks.

Serve with tortillas, making sure to scoop up sauce with each serving, and top with your favorite toppings.

Squeeze with lime wedges and serve.

Serves 6 (approximately 12 tacos)