Deconstructed Taco?


That’s the best name I can think of for this quick, taco-like dish. This one won’t be winning any pretty awards but it’s delicious! Think of a taco minus the shell. 

Imagine dinner being ready in 20 minutes and none of your kids bitchin’ about “are there onions in there” or “what’s that green stuff”. Lol! JUST EAT IT! Beef, beans and corn, and then you add your toppings.👌🏼

Want the recipe, well here you go….

Note: Cut the recipe in half if necessary because remember, I’m feeding five.

INGREDIENTS:

– 4lbs Lean Ground Beef (Ground Turkey would work too)

– 2 cans Black Beans

– 2 cans (no added sodium) Corn

– 2 pkgs Taco Seasoning

Below are optional. You can also add avocado or maybe tomatoes as well depending on what you like.

– Shredded Mexican Style Cheese

– Shredded Lettuce

– Light Sour Cream

DIRECTIONS:

1. Add beef and taco seasoning to a large pot and brown on medium/high heat. Meanwhile, rinse/drain the black beans and corn and set aside.

2. Once the beef is browned, add the corn and black beans to the pot and cook for 10 minutes on medium heat, stirring occasionally.

And you’re done! Easy right? Now just serve yourself some of the meat mixture and add in your cheese, shredded lettuce, sour cream and whatever else you like.

Enjoy!

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Pot Roast – A Family Favorite

This is probably my favorite childhood meal, Pot Roast. Growing up it was just me and my mom (my sister is 9 years older than me and moved out the second she turned 18), so my mom didn’t cook too often. This was one of maybe 3 meals that she made. The others weren’t worthy of acquiring the recipe. LOL!

When I grew up and had children of my own I asked my mom for this recipe and I still use it to this day. And my kids, much like myself, love it too.

It’s probably some generic recipe found all over the internet but nevertheless, here it is…

 

INGREDIENTS:

  1. 3lb Chuck Roast (I always buy a bigger one, usually 5-6lbs)
  2. Carrots – Amount is up to you.
  3. Potatoes – Amount is up to you.
  4. 2-3 cans Cream of Mushroom Soup (2 usually does the job)
  5. 1 pkg. Lipton Dried Onion

INSTRUCTIONS:

  1. Always prep/chop first, it just makes life easier. Peel and chop your carrots (if you have a larger roast you will want to make the carrot chops a little larger because they will be in the oven longer.) Rinse and chop your potatoes into 1” cubes, you can peel if you don’t like the skin but I leave the skin on which is why rinsing well is a must!
  2. Preheat your oven to 325 degrees.
  3. Cover a 2-3” deep pan with foil and place your roast in the center.
  4. Arrange chopped potatoes and carrots around the roast.
  5. Smother the roast, carrots and potatoes with the Cream of Mushroom soup and then sprinkle the Lipton Dried Onion over all of it.
  6. Cover the pan with foil and bake for 325 degrees for 1 hour per pound of your roast.

ENJOY!