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A Tex-Mex Spread in a Hurry


Get out the crockpot and cook a roast or chicken ahead of time for freezer-ready Tex-Mex

Weekends are a great time to set up the crockpot and through in a large quantity of meat, pork, or poultry. Even a few spare minutes will give you a freezer full of delicious options for quick Tex-Mex, not to mention flavoring for soups. If you can find even a few more minutes, it's not too difficult to chop onions and bell peppers, and grate cheese (or buy it prepackaged). Keep these in baggies for the week and your evening meals will be even less work.

Now, all you need is a hen or a roast or a tenderloin - as big as will fit your crockpot - and you're set. Add seasonings and tomatoes for liquids and be sure to reserve that for adding extra flavor.

A basic seasoning might include:
1-2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
2 cans stewed tomatoes

You can also add chopped onion for extra flavoring.

Follow the directions for your particular crockpot, but typically it will take about 5 hours. Once it has finished, allow to cool and shred all meat with a fork. Bag it in meal-sized amounts and freeze.

From this point, you can make:
-Tacos
-Burritos
-Taquitos
-Sandwiches
-Add to canned chili
-Add to a casserole

Each package will be quick to thaw and ready to include in whatever dish you're preparing.

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