Kates rolled tacos YUM

When I first moved out of my parents house I went into food making frenzy. Never before did I have my own kitchen in which I could bake up my own concotions and if they were terrible I wouldn't feel bad for wasting my parents food. This recipe came out of the first month of frenzy, when I was willing to try anything once, and if it was mediocre, at least once more! These were such a big hit I even made them for my sisters graduation party, which made me feel like the real deal! My grandmother said she was going to add this to her cookbook, and that definitely makes me feel official!


1 lb top sirloin roast (shredded beef)
2 tbsp chili powder
1 1/2 cup water (water and chili powder can be substituted with 1 1/2 cup salsa)
1 package corn tortillas
olive oil


There are several ways to brown your meat, I like to use a slow cooker, it makes the house smell good for a LONG time. But it is just as simple to brown it in a skillet. Slow cooker takes about 8 hours with about 1 1/2 cups of water and the chili powder. Skillet takes about 20 minutes and no water with the chili powder.

Lightly paint both sides of a tortilla with olive oil, spoon some of the finished meat into the tortilla. Roll tortilla around the meat, making sure it is tight and securing it with toothpicks if necessary.

Place in baking dish. Bake at 400 degrees for 15-20 minutes.

Let cool on paper towels to absorb any grease. Serve with guacamole, salsa, refried beans, and sour cream