Ever have leftover taco meat? Here is a recipe that uses it up, and can also be thrown in the slow cooker.
1/2 lb ground beef
1 onion
taco seasoning
(or use leftover taco meat)
1 can (14 ounce/398 ml) tomatoes
1 can tomato sauce
1/2 can black beans (rinsed really well)
1 cup frozen corn
3 cups of water
1/2 cup-1 cup salsa
Fry up the ground beef and onion, if necessary. Add all ingredients to large pot or slow cooker, adjusting water til it is of soup consistency. Simmer 1 1/2 hours on the stove top or 4-6 hours in slow cooker. Grate cheese over each bowl, add a dollop of sour cream and serve with tortilla chips.
Showing posts with label Slow cooker. Show all posts
Showing posts with label Slow cooker. Show all posts
Tuesday, May 17, 2011
Wednesday, June 16, 2010
Pulled Pork Sandwiches
With all the rain we've been having, I still feel like hearty meals. I can't get into "summer cooking" mode: BBQ and salads. So I made this for the slow cooker today, so I wouldn't have much to do after work.
It only takes about 15 minutes to throw together in the morning, then another 15 to 30 minutes to get it on the table when you get home (less, if you have minions to do the last part for you while you are driving home- thanks, Emily!)
2 lb boneless pork shoulder roast
1 onion, chopped
1 granny smith apple, chopped
1 bay leaf
2 cloves garlic, minced
2 1/2 cups beef broth
1/2 cup good BBQ sauce (we use Cattle Boyz)
1 can tomato paste
2 tbsp flour
1 tbsp chili powder
1 tbsp Worcestershire sauce
1/2 tsp pepper
8 buns
Place pork, onion, apple, garlic and bay leaf in slow cooker. Whisk together everything else (except the buns). Pour into slow cooker. Cover and cook on LOW for 8 hours.
Remove any excess fat that has risen to the top and discard. Remove pork to a cutting board. Transfer sauce to large saucepan and bring to a boil. Simmer until thickened, about 15 minutes. While it is simmering, shred pork with 2 forks. Combine reduced sauce, pork and 1/2 cup more BBQ sauce. Serve over buns.
I like to toast the buns, which can be done while you are reducing the sauce. I eat mine with a knife and fork, but the kids like to eat theirs as sandwiches. It can get a little messy! According to the recipe, this serves 8, and (if you care) has about 540 calories per serving (using whole wheat buns). (34g protein, 25g fat and 45g carbohydrates).
It only takes about 15 minutes to throw together in the morning, then another 15 to 30 minutes to get it on the table when you get home (less, if you have minions to do the last part for you while you are driving home- thanks, Emily!)
2 lb boneless pork shoulder roast
1 onion, chopped
1 granny smith apple, chopped
1 bay leaf
2 cloves garlic, minced
2 1/2 cups beef broth
1/2 cup good BBQ sauce (we use Cattle Boyz)
1 can tomato paste
2 tbsp flour
1 tbsp chili powder
1 tbsp Worcestershire sauce
1/2 tsp pepper
8 buns
Place pork, onion, apple, garlic and bay leaf in slow cooker. Whisk together everything else (except the buns). Pour into slow cooker. Cover and cook on LOW for 8 hours.
Remove any excess fat that has risen to the top and discard. Remove pork to a cutting board. Transfer sauce to large saucepan and bring to a boil. Simmer until thickened, about 15 minutes. While it is simmering, shred pork with 2 forks. Combine reduced sauce, pork and 1/2 cup more BBQ sauce. Serve over buns.
I like to toast the buns, which can be done while you are reducing the sauce. I eat mine with a knife and fork, but the kids like to eat theirs as sandwiches. It can get a little messy! According to the recipe, this serves 8, and (if you care) has about 540 calories per serving (using whole wheat buns). (34g protein, 25g fat and 45g carbohydrates).
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