As a soon to be first-time momma, I’m well aware that my world is about to be rocked. Free time, privacy, peace and quiet, personal space, showering…those are all about to go out the window for roughly the next twenty years of my life, but I’m totally cool with that; I signed up for that after all.
With little man’s D-Day fourish weeks away, I’m nesting like a madwoman. And one way this is manifesting itself is by preparing large quantities of food to freeze for those days when cooking a paleo dinner for my husband and I may seem impossible.
One of my go-to lazy meals that I know will always be a crown pleaser is anything Tex-Mex: tacos, burrito bowls, fajitas, enchiladas, taco salad. They all are greeted with enthusiastic cheering at my household being married to a native, hard-core Texan and all.
Homemade Tex-Mexican food is usually filling, easy, has plenty of leftovers, and CAN be very healthy. What’s our favorite? Taco salads…I love how healthy and quick they are to serve-up, while Mr. HHT enjoys all of the components of his meal being combined conveniently in one bowl. He says it’s more efficient when you can mix all of the foods on your plate together into one bite. That’s what a happy marriage is all about- everyone wins.
While taco salads are pretty darn easy, I’ve taken it to a whole new level by throwing all of the ingredients that are required for taco meat and tossing them mindlessly into the slow-cooker. Plug that bad boy in, set it to low, and head on your merry way for the next 6-8 hours.
Can it get an easier than that? I think not.
As the wife of a Texan, I’ve had to eat my fair share of Tex-Mex. I’ve confessed to y’all over the months that it is probably one of my least favorite styles of cuisine out there due to how I feel so dag-gum bloated after eating it. If you can consume mass quantities of deep-fried, cheese-smothered, salt-crusted dishes and feel like a rock star afterwards, well, hats off to you.
Me, on the other hand, have had to learn how to make it healthier myself.
This slow-cooker taco meat is utterly mindless, y’all. You just have to figure out what to do with it once it’s cooked! Some ideas include but certainly are NOT limited to:
However you want to use this taco meat, I ensure you that it will be an easy, healthy, freezer-friendly crowd-pleaser.
Yup, gang, it’s super freezer-friendly. You could go ahead and make double of the taco meat, eat half this week and freeze the rest for one of those weeks where cooking a healthy meal just doesn’t seem in the cards (aka my next few months of life…I’m being hopeful and am not going to say years here).
This recipe is a great one to have on hand for a party, too. You could easily set up a build-your-own taco/nacho/burrito station with this taco meat hanging out in the slow-cooker ready for people to scoop away to their heart’s delight.
Or, if you’re like me, you could grab a few gluten-free tortilla chips and dive straight in to the slow-cooker. No shame. No regrets. Mama’s got needs, after all.
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!