1 lb of cheap chuck roast (any inexpensive beef roast or even stew meat works)
1 packet taco seasoning
1 cup shredded cheddar or jack cheese
60 corn tortillas
non-stick cooking spray
Cook roast in crockpot overnight so that it is very done & falling apart. Place the crockpot insert in the refrigerator for at least 3 hrs. The grease will have risen to the top & congealed. Remove as much grease as possible & dispose of it. Remove the meat from the crockpot. Using fingers or a fork shred it up and place it into a medium saucepan. Transfer the remaining broth into a freezer container & freeze for use in something else. Add one packet of taco seasoning & 3/4 cup of water to meat in sauce pan. Simmer until most of the water is cooked out.
Heat griddle or dry frying pan and warm individual corn tortillas to make them soft & pliable. Place a small line of meat along one edge of a tortilla, sprinkle cheese over meat, then roll tightly. Place on lightly greased large cookie sheet with the seam down. Repeat until pan is full.
Lightly spray non-stick cooking spray over them & then cook in 425 oven for 10 to 15 minutes or until they are golden brown. Remove from oven & allow to cool for 5 minutes. They are fantastic warm with salsa or guacamole or sour cream & also make a great cold appetizer. This same shredded beef can be used in any recipe you would normally use ground beef for, especially nachos,tacos, tamales, burritos & tostadas.