Slow-Cooked Spicy Beef Tacos ((Part 1 of 3 “Tasty Meals for Tired Travelers”))

If you have been following me on Instagram or Facebook, you may have caught a glimpse of our recent Spring Break family ski trip to Sipapu. We LOVE the family friendly nature of that fun, compact resort. It has a little something for everyone :: perfect for the little learning ones, challenging enough for the “men-folk” boys ((and “boy-folk” men too, haha)) who are breaking limits & barriers with every turn & great for cautious mommas who need to see their chicks at least every 14 minutes.

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Now “cautious momma” doesn’t mean I sat at the base and counted heads. No, I was up there, moving, turning, flying & loving the life — feeling the burn like never before. You know what that means – come dinnertime, I was sore, exhausted and HUNGRY.  And I wasn’t alone. 

I don’t know about every ski resort, but in my experience, there are not a lot of dinner options that are :: 

  • Quick
  • Close
  • Cheap
  • Tasty

All 4 are a must for a family of 6 ((on a budget)) – who are tired & hungry ((and picky)).

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Before heading west, I planned out 3 meals that would check off all 4 of our family feeding requirements and then scavenged through my pantry to see what I had on hand. Bringing what we already have is a favorite trick of mine for a few reasons ::

  • food always seems to cost less in my own neck of the woods ((probably because I know where the best prices can be found))
  • I can use up produce that would otherwise spoil
  • I save time not having to search through an unfamiliar grocery store looking for suitable substitutes ((yes, when on vacation – I like to avoid grocery shopping))
  • less $$ flying out of my pockets

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For this recipe, I pre-packed ::

  • onion
  • garlic
  • fresh ((spicy)) peppers
  • jarred salsa verde 
  • a bottle of locally brewed beer 

With all the items from home, all that was left to gather was a 3-4 lb roast, a block of sharp white cheddar & some locally made tortillas.

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I cubed the roast ((into large, 3″ chunks)), potatoes & onions. Added garlic, chopped fresh peppers and the jarred salsa verde & poured in the bottle of pale ale. Last, I added a teaspoon or 2 of salt & pepper, covered and cooked on low for 8-10 hours.

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As we headed home from a long day on the slopes, I knew we would be greeted by something tasty – but as I walked through the door the aroma said it all. Oh my – talk about cozy comfort. I could smell the spicy roast and knew it was “gonna be good”.

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As I shredded the beef, I got the idea to top the spicy beef tacos off with a few perfectly fried eggs. ((Eggs were necessary for making Brod’s birthday brownies — I will tell you all about that later)).

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Now, if I were home, you may see some fresh chopped cilantro and a pile of pickled onions – but since this was a tasty meal for tired travelers, garnishes were not on the menu.

But the flavor – a bit spicy, perfectly seasoned and very tender ((thanks to the beer, I think)) and the cubed potatoes were a perfect partner to the spicy shredded beef. It was just the meal we needed after a long, cold day of skiing our booties off. Oh and clean-up was a breeze as well – thanks to spraying the crock pot before adding the food.

Minimal cooking & cleaning?? If that isn’t a vacation I don’t know what is!

Stay tuned for two more tasty meals for tired travelers and a bonus dessert idea that is sure to make everyone HAPPY!

Slow-Cooked Spicy Beef Tacos
Serves 8
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Prep Time
10 min
Cook Time
9 hr
Prep Time
10 min
Cook Time
9 hr
Ingredients
  1. 3-4 lb chuck or sirloin tip roast, cubed into 3" chunks
  2. 16 oz jar salsa verde
  3. 1 large onion, cut into 1" chunks
  4. 4-5 medium golden potatoes, cut into 1"-2" chunks
  5. 2 peppers, ancho or jalapeño, chopped
  6. 4 medium garlic cloves
  7. 12 oz pale ale
  8. 2 t sea salt
  9. 1 t finely ground black pepper
  10. flour or corn tortillas
  11. 8 oz shredded white cheddar ((for garnish))
  12. perfectly fried eggs, optional
Instructions
  1. Spray crock pot insert with non-stick cooking spray and place beef, salsa, onion, potatoes, peppers, garlic, ale & salt and pepper in the pot. Stir to combine. Cover and cook on low heat for 8 to 10 hours ((or high for 4 to 6 hours)).
  2. Once cooking time is complete, shred the beef and serve with tortillas, shredded cheese, fried eggs and additional garnishes like sour cream, salsa, cilantro, lettuce, diced tomatoes or pickled onions - if desired.
  3. Serves 8-10
Food for a Year: http://foodforayear.com/

In true show & tell form: "I am open for questions & comments"

 
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