Posts Tagged Mexican

Pulled pork tacos

Source: allrecipes.com

Who doesn’t love tacos? I think I could eat tacos every day if I would let myself! Every now and then, I’ll get a craving for tacos using meat other than ground beef. During one of those days, I came across this recipe, and I thought it would be great to serve in tacos! I had bought some pork tenderloin when it was on sale, so I quickly worked this dish into our meal plan.

This recipe turned out great. The flavors were great, and the meat was so juicy. If you like tacos as much as I do, you should definitely give these a try!


Ingredients:

3 lb. pork tenderloin
1/2 tsp. salt
2 4 oz. cans of diced green chiles (I used 1 7 oz. can)
3 cloves garlic, crushed
1/4 cup taco sauce
1/2 cup water

Directions: 
Place roast in bottom of the crockpot. Season with salt. Place garlic and green chiles on top. Cover with taco sauce. Pour about 1/2 cup water around the edges of the roast. (Note: You may not need 1/2 cup, because after cooking, there was quite a bit of liquid left. Next time, I’ll probably only use about 1/4 cup.)

Cook on low for 7 hours. At end of cook time, remove roast from crockpot and shred. (At this point, drain some — but not all — of the liquid in the crockpot, if necessary.) Return shredded meat to crockpot and let sit for about 15 minutes, so that it can absorb some of the liquid.

Serve on tortilla shells with your favorite taco toppings. Enjoy!

Comments (7)

Mexican Casserole

P5240381

I found this recipe on the Bob Evans Web site. I love breakfast sausage, so if there’s a a recipe where the sausage is the main ingredient, then I’m all for it. Rick and I were pleasantly surprised with how this turned out — it was better than we expected! The sausage and green chilies added a nice kick. We served with a side of tortilla chips for dipping!

P5240375
Ingredients:

1 lb. breakfast sausage (I  used zesty hot)
3/4 cup cornmeal
1 1/2 cups milk
1 egg
1 can diced tomatoes and green chilies
1 cup frozen corn
1 package taco seasoning mix
1 cup shredded cheese (optional — I’ve omitted this the past several times I’ve made it)

Directions:
In medium skillet, crumble and cook sausage until brown. Put sausage in crockpot.

In small bowl, combine cornmeal, milk and egg. Stir mixture into sausage. Add tomatoes, corn and seasoning mix, stirring well. Cook on low for 4-6 hours.

About 5 minutes before serving, top with cheese. Recover until cheese is melted, then serve!

Shared at Eat at Home Cooks

Comments (8)

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