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Ready for another super easy freezer meal that your whole family will love?
If you read this blog regularly, you already know that I am a little obsessed with “cheater” freezer cooking. Not only are these simple meals quick & easy to throw together, they save us a ton of money on groceries (and especially on eating out.) Better yet, they make our sometimes hectic weekdays SO much simpler! There is nothing better than knowing at the end of a crazy day that dinner is already in the crockpot!
Freezer meals are fast, easy, and a great way to get a hot, delicious meal on the table on weeknights when cooking isn’t number one on your massive to-do list. Get started and see just how easy freezer cooking can be!
These flavorful beef burritos were a huge hit with both my husband and kids. To make them as part of a freezer cooking day, just split the meat & marinade into multiple bags, then throw it right into the freezer–no cooking required! Making it ahead of time is not necessary, though, as it is equally delicious just marinated at room temperature. You can also easily divide this recipe in half!
Here is what you need:2 small (2-3 pound) chuck roasts (or one 5-6 pound roast cut in half) 2 packets taco seasoning 3 10 oz cans Rotel tomatoes or diced tomatoes with chiles 1 onion For cooking day: flour tortillas sour cream salsa avocado shredded lettuce (optional) Shredded cheddar cheese (optional)
Step 1: Chop onion; set aside.
Step 2: Mix together tomatoes and taco seasoning ; stir in onion and set aside.
Step 3: Divide beef into 2 gallon size freezer bags ( be sure to label bags first.) Divide tomato mixture over top of beef.
Step 4: Thaw if frozen; cook in crockpot on low for 6-8 hours or high for 4-6 hours, until beef falls apart easily with a fork. (Note: Thawing is not absolutely necessary–you can also cook from frozen, just add an additional hour or two in the crockpot.)
Step 5: Serve with tortillas, sour cream, salsa, lettuce, cheese, and avocado.
Crockpot Shredded Beef Burritos
- 2 small 2-3 pound chuck roasts (or one 5-6 pound roast cut in half)
- 2 packets taco seasoning
- 3 10 oz. cans Rotel tomatoes or diced tomatoes with chiles
- 1 onion
- Following items for cooking day only:
- flour tortillas
- sour cream
- shredded lettuce optional
- shredded cheddar cheese optional
- Chop onion; set aside.
- Mix together tomatoes and taco seasoning ; stir in onion and set aside.
- Divide beef into 2 gallon size freezer bags ( be sure to label bags first.) Divide tomato mixture over top of beef.
- Thaw if frozen; cook in crockpot on low for 6-8 hours or high for 4-6 hours, until beef falls apart easily with a fork.
Serve with tortillas, sour cream, salsa, lettuce, cheese, and avocado.