Tacos for Now and Later

As Hubby and I wandered up and down the grocery aisles, he noticed we were buying more than usual for Tacos. Naturally, he asked why. With a shrug of my shoulders I said tacos for this week and another night later down the line.

Hubby asked the next logical questions – why not just divide the recipe in half? I could, I agreed, but then it would defeat the purpose of the post – Tacos Now and Later. Besides, since I’m going to do all the work, why not think ahead? During the Lenten Season, we generally attend a Lecture Series as a part of our preparation for Easter. By doubling up on a few recipes now; I’ll have quick meals in the Freezer all set to go on Lecture Night.

I truly feel blessed that Hubby now joins me at the Lenten Lectures. Once upon a time he wasn’t too keen on the idea. After all, he was baptized, made it through First Communion, Confirmation and the Sacrament of Marriage. He was good to go. We went to church on Sundays and Holy Days of Obligation. What more did I need? Besides, I was the one thirsting for more knowledge, a greater sense of faith. He was fine. Somewhere along the line, the Holy Spirit whispered in his ear, and now attending the lectures designed to deepen our faith is something we do together as a couple.

Listen to me going on and on. When I kneel beside my husband at Mass, my heart does skip a beat. I feel like a school girl with a silly crush. His faith moves me.

Whatever your reasons might be to make a meal to enjoy now and again later, I hope you’ll consider this taco recipe. It calls for diced frozen onions. My market didn’t carry diced frozen onions. Now I’m only speculating; but I think the reason the recipe called for frozen onions rather than fresh is due to the long cook. So I just diced up some onions earlier in the week and threw them into the freezer. Seemed to work just fine.

Slow-Cooker Tacos Now and Later
Beefy Bean Filling
1 large White Onion
2 lbs Ground Beef
1 lb Chorizo
1 (16 oz) can Refried Beans
15 oz Thick Hot Salsa
3 tablespoons Taco Seasoning

Peel and dice the onion, set aside. Divide ground beef and chorizo in half to brown in batches. Mix the two kinds of meat together.

Spray the insert of an Instant Pot with cooking spray. Set Sauté-High-14 Minutes. Brown half of the meat mixture, remove and drain. Brown reaming half, drain. Turn Instant Pot off for pot to cool. Return drained meats to the cooled pot, set aside

In a large mixing bowl, mix chopped onions, refried beans, salsa and taco seasoning. Mix well, pour over the meat and spread out on top. Cover, set SLOW COOK-HIGH-4 HOURS. Press start and walk away.

Remove insert, stir meat and top layer together. Drain well through a strainer set over a large bowl. Divide taco filling into 2 portions.

Return 1 portion to the slow cooker for serving. Transfer remaining portion to a freezer container for use later. Freeze up to 3 months. Just thaw overnight in the refrigerator. Use filling for another taco supper or switch things up and use to fill burritos instead.

Taco Fixings for Now
2 cups Iceberg Lettuce
2 Roma Tomatoes
9 Corn Tortillas, taco size
2 cups Mexican Cheese Blend
1 cup Sour Cream
Taco Sauce as desired

Stack lettuce leaves, roll tight and shred. Seed and dice tomatoes, set aside.

Warm tortillas on a flat skillet or tortilla pan with a splash of oil. Divide taco filling in the slow cooker evenly among the shells. Top with shredded lettuce, tomatoes, cheese, sour cream and taco sauce if desired.

All you need now are the Margaritas.

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 “Why do you recite My statutes,
and profess My covenant with your mouth,
Though you hate discipline
and cast My words behind you?”