Freezer Recipes

jlove 253 · July 2011

Hey ladies! As it gets closer to due dates, I thought it would be helpful if we shared our freezer recipes so we'll be ready for easy meals after Baby comes (or Babies come). I'll try to remember to repost this every once in a while so we can share new recipes as we get them.

Here is my favorite recipe. I found it online and when I have been out of spices I have substituted package taco seasoning.

Mexican-Style Shredded Beef

Mexican-Style Shredded Beef

COOK TIME: 8 to 10 hours

PREP TIME: 12 minutes

YIELD: Makes 5 cups filling

INGREDIENTS:

1 boneless beef chuck shoulder roast (about 3 pounds)

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon chili powder

1 teaspoon salt

1/2 teaspoon ground red pepper

1 cup salsa or picante sauce

2 tablespoons water

1 tablespoon cornstarch

Taco shells, flour or corn tortillas

PREPARATION:

1.

Cut roast in half. Combine cumin, coriander, chili powder, salt and red pepper in small bowl. Rub over roast. Place 1/4 cup salsa in slow cooker; top with one piece roast. Layer 1/4 cup salsa, remaining beef and 1/2 cup salsa in slow cooker. Cover; cook on LOW 8 to 10 hours.

2.

Remove roast from cooking liquid; cool slightly. Trim and discard excess fat from beef. Shred meat with two forks.

3.

Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat. Blend water and cornstarch until smooth. Whisk into liquid in slow cooker. Cook, uncovered, 15 minutes on HIGH until thickened. Return beef to slow cooker. Cover; cook 15 minutes or until hot. Adjust seasonings. Serve in taco shells. Leftover beef may be refrigerated up to 3 days or frozen up to 3 months.

So all you need to make this work as a freezer meal is tortillas/taco shells and whatever toppings you want/have in the fridge.