This recipe comes from one of my families trips to the sand dunes near Yuma, Arizona. Another family made them one night at the dunes and invited us to join them... hence the name sand dune tacos. They are a Judy family favorite!
1 lb elk burger or ground beef
2 lb roast (elk or beef)
2 Cans diced green chiles
1 tsp. salt
1/4 C water
1 beef bouillon cube (if using elk)
white corn tortillas
Put water and bouillon cube in bottom of crock pot. Place roast and elk burger in crock pot and let cook on low for 6 hours. If using ground beef- brown separately and drain when roast is close to being done. When meat is tender- shred the roast and combine again with burger and remaining juice in crock pot. If you have time- you can let it cook on low for another hour. Serve in lightly fried corn tortillas- don't let them get crispy - just enough so they can be folded over. Meat can also be used in chimichangas. Use lots of yummy toppings- including cheese, tomatoes, guacamole & salsa. We like to have pinto beans with green chilies in them with this.
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