This recipe is so easy! You can control the heat by the choosing different salsas. Serve it with sautéed peppers and onions, Mexican Rice, lettuce, tomatoes, cheese, salsa and sour cream. Yummy!
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| Recipes |
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| Servings |
8 |
16 |
24 |
32 |
40 |
48 |
| Ingredients | ||||||
| Chuck or English roast |
1 lb. |
2 lbs. |
3 lbs. |
4 lbs. |
5 lbs. |
6 lbs. |
| Salsa (pick the level of heat) |
16 oz. |
32 oz. |
48 oz. |
64 oz. |
80 oz. |
96 oz. |
| On Hand Ingredients | ||||||
| Canned kidney beans, drained and rinsed |
15 oz. |
30 oz. |
45 oz. |
60 oz. |
75 oz. |
90 oz. |
| Canned Great Northern beans, drained and rinsed |
15 oz. |
30 oz. |
45 oz. |
60 oz. |
75 oz. |
90 oz. |
| Flour tortillas |
8 |
16 |
24 |
32 |
40 |
48 |
| Optional filling ingredients: lettuce, tomato, cheese |
Assembly Directions:
Trim roast and discard and visible fat. Cut roast into bit sized pieces. Place roast into a freezer bag or container. Add salsa.
Freezing Directions:
Seal, label, and freeze.
Serving Directions:
Thaw in refrigerator overnight. Place meat mixture in slow cooker. Cook on low for 6 to 8 hours. Drain and rinse kidney and great northern beans. Add to slow cooker. Turn on high and continue to heat until beans are hot. Serve fajita style using tortillas.
Comments:
We usually serve these with sautéed peppers and onions, Mexican Rice, lettuce, tomatoes, cheese, salsa and sour cream.
Nutritional Info:
No optional ingredients are included in the nutritional info.
Per Serving: 367 Calories; 9g Fat (20.9% calories from fat); 23g Protein; 50g Carbohydrate; 7g Dietary Fiber; 39mg Cholesterol; 707mg Sodium.
Exchanges: 3 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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