Taco Tuesdays - Tri-Tip Version

Mornings in our house are extremely busy, even more hectic than our evenings, I think.  We have four people trying to squeeze in showers in the allotted amount of time, I of course need my 15 minutes of coffee/wake-up in my chair time, lunches to prepare and I try to get a couple loads of laundry done, so it is not overwhelming on the weekends with trying to fold 37 loads.

Well today was no different and just as crazy.  As I was in the kitchen tidying up (because my OCD kicks in and I hate coming home to a messy kitchen) and cleaning the counters off, I hear one daughter yell from her room, "Mom, will you please make me a cappuccino to go ?" Not two seconds go by and the other one yells, "And could you please toast me a bagel with butter?"

I looked at my husband in dismay and said, "Does this look like Starbucks drive-thru to you?" Since when did I become their personal Barrista???

The Princesses' personal cappuccino machine.

Since my Barrista mornings are so busy, I try to plan the dinner menus a week ahead of time and use my crock pot as much as possible.

This taco meat is so easy, juicy and flavorful!!!  Best part...it's all ready to go when you walk in the door from a long day at work.

Prep before leaving for the day.

Awesome dinner when you arrive home.

Ultimate Tri-Tip Tacos

2-3 lbs. Tri-Tip steak
1 or 2  jars favorite salsa (depending on your size of steak)

Put tri-tip in crock pot.  Empty both jars of salsa over meat.  Cover crock pot with lid.  Set to low setting and let cook 8-10 hours.

When ready to eat, shred the beef with two forks (like you are making shredded pulled pork), in crock pot.
Serve on flour or corn tortillas with your favorite accompaniments.

**Also really delicious if you want to do a taco salad with or without a flour tortilla bowl.