Ok, so I have to confess, this is not a bare cupboard meal, and I didn't "invent" it, but, boy! is it yummy!!! I just HAD to share it with you! :) I did however, substitute beef for the pork, and instead of buying a pot roast seasoning packet- I added my own spices.
This is from e-mealz.com. They are a subscription service and will send you weekly meal plans. My mom forwarded this on to me. There are two recipes that go hand in hand, so I will share them both! I have not tried the burritos yet (Friday dinner!), but the BBQ Nachos are TO DIE FOR!!! And they are even better the next day for lunch! :)
EZ Slow Bake Burritos
3 lb pork roast*
1 can diced tomatoes, undrained
1 pkt pot roast seasoning mix
1 can pinto beans, drained
½ can chopped green chilies, drained
(½ t chili powder)
1 sliced med onion
1 pkg burrito size flour tortillas
8 oz shredded cheese
Sour cream
Cut roast in half so that you can remove ½ for meal #4. In crock pot, combine both roast
halves, tomatoes, roast seasoning pkt, beans, chilies, chili powder, and onion. Cook on low 4 to
6 hours. Remove / reserve ½ of the roast. Leave other half in crock pot & shred the meat.
Stir ingredients together. Wrap meat mixture in tortillas. Garnish w/ cheese and sour cream.
*Reserve & shred remaining ½ pork for meal # 4.
BBQ Nachos
1 ½ lbs shredded pork roast, from meal #2
(Liquid Smoke)
1 lb Velveeta
1 bottle BBQ sauce
9 oz pkg tortilla chips
Sprinkle shredded pork w/ Liquid Smoke & warm in microwave. Melt Velveeta in a
saucepan on low. In separate saucepan, heat BBQ and thin slightly w/ water if too thick to
drizzle. For individual servings, layer in order: chips, meat, drizzled BBQ sauce, then drizzled
cheese.
Ok- so here are my variations:
Beef instead of pork
I added garlic powder, onion powder, oregano, basil and beef bouillon instead of the pot roast seasoning packet.
Enjoy! :)
