Green Chile Taco Salad Filling – Gluten Free-zer Friday
To join me for Gluten Free-zer Friday, please add your link to a gluten free freezer- friendly recipe below. I can’t wait to see what everyone comes up with!
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I thought I would toss out a good summer slow cooker meal. And this slow cooker meal does double duty, because you’re also cooking up extras for another day. Perfect! I use my slow cooker a lot in the summer because:
- I’m lazy and I love hanging out outside all day with the kids. I like dinner ready for me when I want it without worrying about it.
- it doesn’t heat up the house
- other people with very basic cooking skills can fill the crock (I’m talking to you, teen kids!)
- did I mention the lazy thing?
Green Chile Taco Salad Filling (makes enough for 2-3 meals)
4 pounds ground turkey, chicken or ground beef
2 – 16 oz. jars mild green salsa (or make your own Salsa Verde, 4 cups)
4 – 15 oz cans Great Northern or black beans, rinsed and drained (or 6 cups you cooked yourself)
3 large onions, finely chopped
3 large sweet bell peppers, finely chopped
In a large skillet, cook the ground meat until browned and cooked through. Drain any grease from the meat. Mix all ingredients into the slow cooker. Put on the lid and cook on low for 6 to 8 hours or on high for 3-4 hours.
To Freeze: Cool mixture. Package into freezer containers in sizes for your family (I package to above amount into 2 to 3 packages for our family). To use thaw and heat.
To serve: Use as a filling for tacos or as a nacho or baked potato topping. Or try it how we like it- in a taco salad. Yum!
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