Slow Cooker Taco Meat!

Here is a super easy slow cooker recipe for you – Taco Meat!  You can make up a big batch for easy meals throughout the week or freeze for future meals.  You can use it for traditional tacos, in salad or in a taco bowl.  Also great with eggs or tossed with a bunch of roasted veggies.   

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Slow Cooker Taco Meat

1 – 2 lbs. of Pork Roast, Chicken, Beef Roast for shredded taco meat or you can use ground meat like grass fed beef or organic turkey. 
1 - 16oz. jar of organic fire roasted salsa or whatever salsa you like. If you are using more meat add it a little more salsa.
 
Whole pieces of meat – Place the meat into slow cooker.  Top with salsa. Cover and cook on low for 6 hours, remove meat, shred and put back into the cooker and cook on low for 30-minutes - 1 hour.
 
Ground meats - Place the ground meat into slow cooker.  Top with salsa. Cover and cook on low for 6 hours.  Break up the meat with a fork. 

Double the ingredients and stick half in the freezer for future meals.  Made with simple ingredients, this meal is a good one to keep in rotation.  I freeze mine in wide mouth mason jars. Don't forget to label and date before you freeze.

 Taco filling with veggies

1 pint or 2 cups of cooked taco protein. Freshly made or thawed from freezer
3 – 4 Brussels Sprouts, shredded
3 – 4 Mushrooms, sliced
Extra salsa

Sauté the Brussels sprouts and mushrooms till cooked and then add in the meat and extra salsa. Cook till hot.

Sides

Cauliflower Mexican Rice 

1 – 12oz. package of cauliflower rice – you can find this in your grocery store freezer section. 
1 14.5oz can diced tomatoes and green chilies – Muir Glen is a good brand
½ - 1 teaspoon each of cumin, chili powder and smoked paprika
Salt to taste
Dash of cayenne for extra heat

Sauté the cauliflower rice for 3 – minutes, then add in tomatoes and spices, cook till hot. You can also add in cooked regular rice to your cauliflower rice. 
 
How to cook rice in the Instant Pot
 
1 cup of basmati or jasmine white rice  
1 cup of water.  Lock and seal the lid. 
 
Cook for 4 minutes on manual, high pressure.  When done, I just add to my Mexican cauliflower rice, stir and serve. 

Extra Veggie

Don’t forget to add in one more veggie.  It can be frozen or fresh.  Sautéed, steamed or microwaved. My favorite to add is broccoli. 

Happy Cooking!!!