You’ve probably noticed that I haven’t been doing much cooking lately. Well, that’s not entirely true. Over the past few weeks, I’ve actually been working away in the kitchen, feverishly making sure that my freezer is stocked full of meals to have once baby girl makes her arrival. I’ve managed to be able to make 1-2 meals per day so I’m definitely on the right track.
Some of the meals I’ve been making are old favorites (Mini Honey Corn Dog Muffins, Cincinnati Chili, Carrot Apple and Oat Chicken Nuggets, Baked Rigatoni with Spinach and Mini Meatballs) but a lot of them are things we’ve never had before. Most of the time, I’m not even tasting before wrapping it up and freezing. And after having spent a fair chunk of time in the kitchen already, I’m usually way too tired to make dinner afterwards and end up ordering delivery or having the Husby pick something up on his way home.
Luckily, I had the common sense with this meal to set some aside for dinner in addition to the portion for the freezer and I’m so glad that I did. It was incredibly easy to throw together in the morning while I prepared another meal I wouldn’t be eating for a while. The crockpot as truly become my best friend lately. This was seriously one of the best meals I’ve had in a long time (as evidenced by my quick response to post it to the blog!). I knew it would be good as is, but I took the liberty of adding a bit of chipotle to enhance the flavor and served it as tacos. I couldn’t ask for anything better! It was the perfect meal for a chilly Fall night and I can’t wait for the day I take the rest out of the freezer!
- 1 Lb. Ground Beef
- 1 16 oz. Jar Pineapple Salsa (I used Mrs. Renfro's brand)
- 1 15 oz. Can Crushed Pineapple, drained
- 2 15 oz. Cans Black Beans, rinsed and drained
- 3 oz. Tomato Paste
- 1 Tbsp. Chili Powder
- 1 Tbsp. Pureed Chipotle in Adobo
- 1 Bell Pepper, diced (I used a pre-diced Tri Color blend)
- 1 Onion, diced
- 1 Package Corn Tortillas
- Cilantro, chopped, for serving
- Shredded Mexican Blend Cheese (or Crumbled Queso Fresco), for serving
- Sour Cream, for serving
- Lime Wedges, for serving
In a skillet set over medium heat, brown the ground beef.
Combine ground beef, pineapple salsa, crushed pineapple, black beans, tomato paste, chili powder, chipotle, bell pepper and onion in a crockpot and cook on low for 8 hours. Alternately, combine ingredients in a large stock pot and cook until vegetables are tender, about 45 minutes.
Before serving, heat a dry skillet over medium heat and warm tortillas, one at a time, about 30 seconds per side.
Add a spoonful of chili to each tortilla and garnish with cilantro, cheese, sour cream and lime.
Adapted from and Inspired by Branny Boils Over