Crock Pot Love……mmmmmm
In my efforts to become more efficient and have more time to knit, I have enlisted the use of my crock pot. When I first hauled it out, I had no idea what to cook, how long to cook, how much liquid to add, what temperature to cook, essentially I had no idea of what to do with it, I only knew that I needed to use it to be more time efficient.
My first foray was pot roast, I had never much liked pot roast, but thought my husband and mom would enjoy it, so I tried it. With much success, even I liked the results. I made several of these and then I tried chicken stew, as I don’t much like beef stew but do like stewed poultry. Again, much success, so I tried my version of Mexican chicken. That one blew the socks off of everyone! So last night after several meals of poached salmon (it was on sale), I decided to make my Mexican Chicken except with beef…. So here goes.
1 2 to 3lb chuck roast
1 Jar Southwest Salsa (you pick the heat) I used mild
1 Lg. can diced tomatoes, all the liquid
1 can black beans, all the liquid
1 cup frozen corn
1 Pk. Burrito seasoning
Dump all the ingredients into the crock pot and put on high for 6 hours.
Serve with steamed flour tortillas, and taco fixings; shredded lettuce, sour cream, shredded cheese, onions, cilantro, diced avocado and tomatoes.
Came out really yummy and probably will make about 8 meals
The cost per meal came out to around $2.75 per.