It bothers me when I pile a bunch of delicious toppings into a taco shell while propping it straight up, and as soon as I let go, all the toppings fall out. This crock pot recipe solves that problem.

I’ve seen similar shredded chicken recipes, but I’m a fan of the low maintenance pork tenderloin, so that was the nexus of this recipe:

In a crock pot, mix 1 large can of crushed or diced tomatoes with 4 tbsp taco seasoning and 1 bag of frozen corn. Add pork tenderloin and stir to cover loins with sauce. Cook on low for 6 hours. Pull meat apart with two forks and stir until blended.

Since corn and tomatoes are already included, you technically don’t need to add toppings. But, we had ours with fuss-free shredded cheese and green onions.

The results were so delicious, I kept sneaking bites before dinner, David had spoonfuls on a plate for seconds, and Indy wouldn’t stay out of the kitchen all night.