We had pot roast sliders for dinner last night, which were super yummy, and today for lunch I was hungry and did not want to spend much time fixing something. Derrick asked for a quesadilla, and I had been dreaming about using the leftovers from last night in tacos, so I that is what I made. It literally took less than 5 minutes to throw them together. I sliced the meat, heated the griddle, crisped up my taco shells with some cheese in them, topped them with the meat, chipolte sauce, lettuce, avocado, and some salsa (wish I had fresh salsa, but it was still delish).
What an awesome freezer meal, totally versatile meat, and so far 2 great meals out of it. Mmmm
So you can find the recipe for the meat here!
1 3-4 lb beef
roast
Bag1:
·
1 cup
water
·
1 cup
salsa
·
1 envelope
onion soup mix
1 envelope
Italian dressing mix
1 envelope
Au Jus mix
Bag
2:
·
¼ c sour cream
·
2 Tbs chili sauce
·
2 tsp creamy horseradish sauce
Cook roast and bag 1 ingredients in crockpot 6-8 hours. Serve
on rolls, with provolone, and creamy chipolte sauce(bag 2).
