Shredded Beef Taco Salad

This salad was a concoction of whatever I had in the cupboard and turned out to be a favorite of ours.  I bottled chicken this year as well as roast.  Amazing!!  So... I used my canned roast meat in this salad.  The canned chicken is great, but I didn't realize how fabulous the roast would be.  A couple key ingredients in this salad:  El Pato mexican hot sauce (in a small yellow can) and Embasa brand pickled sliced jalapenos which my cousin Kristi turned me onto.  What I love about the meat is that (besides salt and pepper) the only other seasoning is the can of El Pato and the flavor is really wonderful.  Tastes far more complicated than it is to make!

Ingredients:

No tight guidlines for amounts here, just use what you have:

1 beef roast -2-4lbs. or whatever you have (leftovers are great!)

1-2 sweet onions rough chopped in chunks

1 bell pepper chopped in chunks

1 small can El Pato brand Salsa de Chili Fresco (yellow can)

1 small can Embasa brand pickled sliced jalapenos (has carrots in it too)

Guacamole 

Cilantro

Good Ranch dressing

Shredded Jack and Cheddar

Tortilla chips

1.  Roast meat in crock pot or oven until it shreds, season w/ S&P and put in skillet.  Or-- if you have canned roast, dump 2 pint jars into a skillet.  Pour in can of El Pato.  Simmer for 20 minutes or so to reduce the liquid down until it thickens.

2.  Meanwhile in a separate pan, caramelize or saute chopped onion and bell pepper 20 min. or so.

3.  Prepare salads by laying down lettuce on a plate.  Top with hot shredded beef mixture.  Top with a handful of grated cheese, a sprinkling of chopped cilantro, scoop of guacamole, sliced jalapenos, Ranch dressing and some chips (for scooping)

Notes:

You don't need salsa or pico, but could certainly add it.  Lynn likes it that way too.  

Opt.  Layer all ingredients on one big platter and serve from table to individual plates.