I've found an amazing resource via a blogger I follow. As I've shared previously, I am a huge fan of Let's Dish; however, I don't want to take time to prepare meals away from home right now and want more control to create a weekly menu. E-mealz is perfect for us - the subscription cost is low, ingredients and instructions are clear, a shopping list is provided, I can decide which meals to make/omit and I can change up ingredients. Best of all we have recipes for favorites so we can repeat. I made the burritos from last week's menu last night and this is definitely on the replay list so thought I'd share. They were just as good for lunch today too!
EZ Slow Bake Burritos
1 lb chuck roast, trim visible fat I used 1.5 lb of whatever I thought looked good and was inexpensive
14 oz can diced tomatoes, undrained I used a can of tomatoes mixed with onions already because I saw it on the shelf and thought it would make life easier
1 sliced med onion omitted per can of tomatoes with onions
1 packet pot roast seasoning mix
14 oz can pinto beans, drained
½ can chopped green chilies, drained I used one whole small can as that's all I found at store
½ tsp chili powder I also added 1/4 tsp cumin
Fixins
flour tortillas
shredded cheese
tomatoes
sour cream
guacamole*
In crock pot, combine everything but fixins. Cook on low 4 to 6 hours. Shred meat and stir ingredients together. Wrap mixture in tortillas with fixins. *I also made a quick guacamole (my recipe) to go with it and served with chips.
Smash together 3 avocados and 1 can tomatoes with cilantro and lime I typically use fresh cilantro and lemon juice but had this on hand. Add garlic and salt to taste. Yum!
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