Login
Create Account
Crockpot Taco Night! (with Spanish Rice and Black Beans)
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Taco night, just went CLEAN!!! Sneak extra servings of vegetables in with the taco meat!!! Trust me, it will go undetected! Prep in the morning and let your crockpot cook the meat all day!
-
Main Ingredient
Beef, rice, beans
-
Category: Main Dish
-
Cuisine: American
-
Prep Time: 20 min(s)
-
Cook Time: 6 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: melnoble
-
Posted On: Sep 28, 2013
Number of Servings:
Ingredients:
- 1 packages - mushrooms (8oz)
- 1 - small onion
- 3 cloves - garlic (or use garlic in a jar for convience)
- 1 stalks - celery
- 1 pounds - ground beef (or ground chicken/turkey)
- 1/2 cups - low sodium beef broth (or use low sodium beef buillion cube)
- 1 cans - tomato paste (6oz)
- 1/2 - lime (juiced) You will use the other half of the lime in the rice later.
- 1 tablespoons - reduced sodium soy sauce
- 2 teaspoons - chili powder
- 2 teaspoons - paprika
- 2 teaspoons - ground cumin
- 1/4 teaspoons - dried oregano
- 1/4 teaspoons - salt
- 1/4 teaspoons - ground black pepper
- 1 packages - flour tortillas (I recommend whole grain)
- - Taco Fixins'!! Shredded lettuce, tomatoes, plain yogurt/lite sour cream, avocado, shredded cheddar
- -
- 1 tablespoons - canola oil
- 1 - small onion
- 3 cloves - garlic (use garlic in a jar for convenience)
- 1 1/2 cups - brown rice (or use quick cooking whole grain rice for time saving convenience)
- 2 cups - low sodium chicken or vegetable broth
- 1/2 jars - salsa
- 1 cans - black beans
- 1/2 cups - Optional: Chopped fresh cilantro (if you like the taste of cilantro)
Directions:
Get this crockpot recipe started in the morning or at lunchtime!
Get out all of your cookware: Crockpot, Food processor, large skillet or sauce pan (for cooking rice)
Get out all of your ingredients and set them on the counter in front of you.
Quickly peel and quarter the onion, and cut the celery into chunks.
Using the food processor, separately whir mushrooms, onion, garlic and celery until they are finely chopped and then put them in the crockpot.
Next, add the beef, soy sauce, chili powder, paprika, cumin, oregano, salt and pepper. Mix together, cover and cook on low for 5 hours (cooking for a bit longer on low is ok too!)
Make the Spanish Rice & Beans about half hour before dinner!
Using the large skillet or sauce pan, heat 1 TBS oil over medium heat.
Quickly chop the onion and mince the garlic (use garlic in a jar for convenience).
Add in the onion and saute until soft (1-2 minutes)
Add the rice to the skillet/sauce pan and stir for roughly 5 minutes or until the rice gets a golden color.
Add in the garlic and saute for one more minute.
Pour in the broth and 1/2 the jar of salsa. (You can use the remaining salsa in the jar for topping your tacos!)
Open, drain and rinse the can of black beans.
Add the beans to the skillet/sauce pan. Stir and bring to a boil.
After it comes to a boil, turn the heat to low and cover, rice should simmer for about 35 minutes, or until all water is absorbed and rice is tender. (Less time if you are using quick cooking whole grain rice...see package instructions for cooking time.)
Mix in the freshly chopped cilantro at the end, just prior to serving with your tacos!
Serve the spanish rice as a side dish, or wrap the rice and beans up in the tortilla along with all of your other taco fixins'!
Comments