Chuck Steak Tacos with Cowboy Caviar


2 ten ounce Crow Butte Beef chuck steaks (or leftover chuck roast), cooked and shredded

1 can black beans, rinsed and drained

1 can shoepeg corn, rinsed and drained

1-2 avocados, chopped

1 jalenpeno, finely diced

2 roma tomatoes, diced

1/4 red onion, finely diced

1/2 bunch cilantro, chopped

1 TBS olive oil

Splash of red wine

Juice from half a lime

4 warm flour tortillas



1. In a small bowl, toss together the beans, corn, avocados, jalenpeno, tomatoes, red onion, cilantro, oil, wine and lime juice. Set aside.

2. Lay the warm flour tortillas out flat on a plate. 

3. Place the cooked and shredded chuck steaks on the tortillas.

4. Top with the cowboy caviar mixture.

5.. ENJOY!