Busy Busy Busy!

I got so busy that I forgot to attend Quilt-A-Fair in September, Mollie Magee's and the Quilt show put on by the local quilting group in October.  What a bummer!  Well at least Mollie Magee's will be back in Nov.  Hopefully another Quilt show will be then too.

I have been looking up Crockpot meals that I can make and put in the freezer to help save time and money.  I found some interesting ones out on Pinterest.  After looking at how to prepare the freezer bags for the meals and put in the freezer, I started thinking about the meals I make and how I can convert them into freezer crockpot meals too.  Sometimes I just put stuff in the crockpot and turn it on and walk away.  These are meals I would normally cook on the stove top when it was lunch or dinner time.  Soooo  here is one that I do in the crockpot.

Rolled Shredded Beef Tacos

2-3 lbs of Rump Roast or London Broil
1 - 24oz Jar of Pace Picante Sauce
Salt and Pepper to taste.
24 - 36 Corn Tortillas
Toothpicks
Oil for cooking the tortillas
Cheddar Cheese (optional)

I put the Rump Roast into the crockpot, pour the Pace Picante Sauce over the roast, add a dash of salt and pepper.  Put the lid on, turn the crockpot to high. Cook 4 - 6 hours. 

Pull the roast out shred the meat and put back into the crockpot for 30 min. 

Microwave the corn torillas until they are warm but not too hot.  Take a tortilla, place shredded meat in and roll up.  Place a toothpick in it to hold the rolled tortilla while cooking in oil. Cook until the tortilla is slightly brown and crispy.  Serve with more Pace Picante Sauce and cheese.

I hope you enjoy this recipe. I think I will try putting the roast, sauce, salt and pepper together in a freezer bag and freeze.  We will see how this works :-) .  More to come after I do this.

 

Let me know if you have any questions.