Monday, October 26, 2009

Slow Cooker Taco Filling

This is the second of the 'recipe repeats'. I do hope you'll enjoy it!

ver the past few months,
I've been doing a lot of cooking. Found a half pork roast in the freezer that needed to be used up, so I decided to make slow-cooker taco (or burrito, enchilada - you get the picture) filling. This is the easiest recipe yet, and I tried it the next week with chicken breasts and it was great like that too. Next is to try beef - might try a chuck roast if it goes on sale soon. Otherwise any good roasting type of meat would work.

Approx. 2 lb. meat ( I cut the loin into 1 inch slices so I could brown it a bit for the extra flavor. Chicken just gets thrown in as is. I think I'll brown the beef in slices, makes it easier to break apart later)

2 cans petite diced tomatoes with green chiles - I use the original Ro-Tel, but I know there are other brands out there too.

1/2 - 1 tsp chili powder (amount depends on how spicy you like it - my folks are good with 1/2 tsp - I could go a bit hotter. I used Chili 3000 from Penzeys)

1 medium onion, chopped.

That's it! Just mix it all together in the slow-cooker, and leave it alone. I start my cooker on High to get it going, and then turn it down to Low for the rest of the day. Follow the instructions for your cooker .
When the meat has cooked for several hours - usually 5 or more, break it up into shreds with a wooden spoon. If it seems a bit too watery, you can leave the lid open a crack to dry it out.

Serve as tacos with cheese, sour cream, tomatoes, lettuce, etc. Also especially yummy atop a salad, or stuffed into enchiladas. You can use it anywhere you'd use taco meat.

This is really easy and yummy in anything - I think I'm going to try beef soon and try to make an enchil-lasagna with it...


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