Monday, August 15, 2011

Menu Plan Monday (And A Recipe)

First the recipe.  Now, this was FABULOUS.  I would never post a recipe that was nasty, or totally sucked.  Trust me.  Here it is right quick.


-1 lb ground beef, cooked and drained
-1 envelope taco seasoning
-2 cans refried beans
-1 can (8 oz.) tomato sauce
-3/4 cup water
-Flour tortilla
-toppings of choice (lettuce, cheese, sour cream,     
        salsa, black olives)

Mix first 5 ingredients in a greased crock pot. Cover and cook on low 6-10 hours. Place in flour tortillas with your choice of toppings; roll up, and enjoy.

Now.  I started with half of a chuck roast.  I can never find the butcher here, so I just buy straight off the shelves, and they're always like six pounds.  So I cut them in half and eat one and freeze the other.  So I had about two and a half pounds of chuck roast and I stuck that in the crockpot with the tomato sauce and taco packet and water.  I think I could have put the beans in right then too, but I wanted to make sure I could shred the meat, so I waited.  I cooked it on low for about six hours, then shredded all that beefy goodness and added the beans.  The kids ate theirs plain, I had lettuce and sour cream, and LOTS of franks.  It's a little bland and could use some oomph, but my kids are sissies and won't eat ANYTHING remotely spicy, so we'll be sticking to the original recipe here.

I can't vouch for how it tastes with ground beef.  When I get Mexican, I like to order it with shredded beef ALWAYS, so I didn't even want to try it with ground beef instead.  BORING. But this version, with shredded beef? Well, it was so good that I needed more for lunch today, and since Scott ate the entire pack of tortillas, I heated it up and just ate the filling straight out of the bowl.  Mmmmm.

And for our very simple, unimaginative menu this week (Mama's tired) here you go.

Monday: fish and rice.  I'm 'cooking' this as we speak.  Frozen tilapia filets in the broiler, basic white rice in the rice cooker, broccoli steaming on the stove.  This meal took me all of five minutes to 'cook.'

Tuesday: rotisserie chicken and rice, either leftover from tonight or I'll throw some more in the cooker.  Have I written an ode to my rice cooker yet? I should.  If you don't already have one, GET ONE.

Wednesday: leftover (cereal, or maybe if there's any chicken leftover, but I doubt they'll eat it if there is.  They're such snobs.)

Thursday: breakfast (I'm doing these super cute hashbrown egg nests thingies, I was supposed to do them last week but something came up...)

Friday: five spice pork kabobs.  I WILL be back to post this recipe, we made it when my mom was here and it was FANTASTIC.  And some more rice.  Sigh.  I'm going to be fat forever with all these carbs.

Saturday: lemon chicken

Sunday: I froze some taco soup last time I made it, so I'll reheat that in the crockpot for after Bible study.

What are ya'll eating this week? If you need some inspiration, head on over here for tons of FREE ideas!

1 comment:

  1. Here in Japan, at our off base hotel, there are rice cookers and tea pots in every room. :)

    Thanks for the recipe, adding it to my 'when we're finally in a dwelling' arsenal.