Chili Beef Soft Tacos
2 16-oz jars mild medium tomato-based salsa
2 T cider vinegar
5 tsp chili powder
1 1/2 lb beef chuck pot roast, fat trimmed
12 6-in corn tortillas
3/4 c sour cream
3 c shredded lettuce
Spoon 1 c salsa into a small bowl; reserve. In a slow cooker, combine remaining salsa with vinegar and chili powder. Add beef, cover and turn heat to low. Cook until beef shreds easily with a fork, 10 to 12 hours. Shred meat, using two forks, and spoon into a serving bowl.
Preheat oven to 300. Stack tortillas, wrap in foil and bake until warm, about 10 minutes. Place sour cream and lettuce in bowls. Just before serving, pit, peel, and dice avocado and place in a small bowl. Put out bowls (including salsa) and assemble tacos at table.
Makes 6 Servings 10 WW Points