This recipe yields quite a bit of shredded beef that will fill about 16 chimichangas. If you are not feeding that large of a crowd all at once feel free to portion out the extra shredded beef into freezer bags or containers and save it for another meal. The beef is lovely in sandwiches, burritos, tacos or even in chili. You can also just make burritos out of it with added beans, rice and cheese, wrap them up in plastic wrap or foil, place the rolled and wrapped burritos in freezer bags and freeze them for quick and easy lunch or dinner.
Freezer Meal Instructions: Throw the beef, RoTel tomatoes, green chilis, garlic and taco seasoning all in a gallon sized zippered freezer bag. Label bag with name of recipe, ingredients and cooking instructions. To cook partially thaw overnight in the refrigerator or in a sink of warm water just until the contents of the bag can easily be removed and dumped into your slow cooker. Cook on LOW from the partially thawed state for 11 to 13 hours or until easily shredded with a fork.