Mississippi Pot Roast Tacos

Mississippi pot roast tacos combine the best of pot roast and tacos into one mouth-watering dinner. Crispy tortillas, tender shredded beef, melty cheese, and tangy pepperoncini go together like bread and butter! 👩‍🍳 GET THE FULL RECIPE WITH EXPERT TIPS HERE - https://amandascookin.com/mississippi... 📋 Ingredients 1 batch Mississippi Pot Roast 12 ounces shredded mozzarella cheese 14 street size taco flour tortillas 📋 Instructions Remove the cooked roast from the Crockpot or Instant Pot, do not dump the juices. Shred the roast and place into a large bowl. Remove excess fat from the juice in the pot. Place juice into a bowl. Heat up your flat top or skillet - do not grease or add oil. Dunk a tortilla into the juices from the pot roast, ensuring both sides are wet. Place wet tortilla onto hot flat top. Repeat for enough tortillas to fill the cooking surface. Cook for a minute or so, or until brown. Turn tortillas over, they should be nicely browned on the cooked side. Add mozzarella cheese to one side of each tortilla. Top cheese with shredded roast, then top the roast with more mozzarella cheese. Use a spatula to fold the empty side of the tortilla over the fillings. Carefully turn the folded tortilla over and cook for another 30 seconds, just enough for the cheese to melt. Remove from griddle and repeat for remaining tacos. Serve with remaining juices. 🔗 CONNECT WITH US Website - https://amandascookin.com/ Facebook -   / amandascookin   &   / craftsbyamanda   Instagram -   / amandascookinblog   Tiktok - https://www.tiktok.com/@amandaformaro... Pinterest -   / amandascookin