My Saturday afternoon outdoor temps were reading 103F! It is the first of June...this should be August temps. Needless to say, it is very hot and dry. Just a little bit of rain would be nice.
When I got up yesterday morning.....I wanted something tasty and I had a couple of avocados staring at me from the counter top. For me, I find avocados so "temperamental"! Hard as a brick at the grocery...and then two days later, mush. I wish I had a better knack at choosing and using the avocado at the proper moment!
The kitchen was hot and I knew that this had to be a crockpot on the patio day. Got out my Taco Beef recipe that I use for parties. So easy...and great for a quick summer meal.
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| Taco Salad with Avocado and shredded Sharp Cheddar |
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Crockpot Taco Beef
Crockpot, Mexican
2 lb ground chuck
1 c onions; chopped
2 tb chili powder
1 ts chipotle powder, ground
1 tb salt
1 tb ground pepper
1 tb oregano; dried
2 garlic cloves; minced
10 oz green chiles; diced & drained
28 oz diced tomatoes, drained
Place ground meat in slow cooker, top with rest of ingredients in order given. Cook on high for 5 hours until meat is tender. Stir to mix all ingredients. Serve rolled in flour tortillas, topped with lettuce, tomato, cheese, sour cream, black olives, guacamole or salsa.
I use this recipe for taco salad, enchiladas, etc. Great for summertime cooking out on the patio. No need to heat up a hot kitchen!
Notes: ©WHStoneman
Yield: 6 servings
** Exported from Now You're Cooking! v5.88 **
Crockpot Taco Beef
Crockpot, Mexican
2 lb ground chuck
1 c onions; chopped
2 tb chili powder
1 ts chipotle powder, ground
1 tb salt
1 tb ground pepper
1 tb oregano; dried
2 garlic cloves; minced
10 oz green chiles; diced & drained
28 oz diced tomatoes, drained
Place ground meat in slow cooker, top with rest of ingredients in order given. Cook on high for 5 hours until meat is tender. Stir to mix all ingredients. Serve rolled in flour tortillas, topped with lettuce, tomato, cheese, sour cream, black olives, guacamole or salsa.
I use this recipe for taco salad, enchiladas, etc. Great for summertime cooking out on the patio. No need to heat up a hot kitchen!
Notes: ©WHStoneman
Yield: 6 servings
** Exported from Now You're Cooking! v5.88 **
Bon Appétit
and
Enjoy YOUR Wonderful World!
2 comments:
Mr. Bill,
Yes, I would like to order two of those to go please! Well I guess since you gave us the recipe I can make it for myself, lol. I am with you on the how do you know when it’s the “right” time to use an avocado, no matter what I am making with them I end up with guacamole. So when you find out the secret to this little mystery, let me know. – G
It's really hot in your neck of the woods already! I don't envy you for that but for this taco beef I do! Looks wonderful! I like it loaded up with all those fixin's.
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