Tuesday, February 4, 2014

Crockpot Mexican Beef and Beans Recipe

Eat from the Pantry month was a great success! We cleared cabinet space, came up with new recipes, and most importantly, didn't have to drive to the store before, during, or after the January snow storms to buy groceries. Woohoo!

One of my successes from this exercise, is creating this Mexican Beef and Bean recipe for the slow cooker. I had not quite enough leftover roast beef for a full second meal, more dried beans in the kitchen and pantry than I thought I had, and a dehydrated bell pepper from a holiday relish tray. We were in the mood for something a little spicy so I decided it was high time I got these kids together for dinner. I'm glad I did!





When I cook with dried beans and/or dehydrator experiments I usually use an electric slow cooker because it stares at me from the kitchen counter, begging me to put it to work. If that's not your thing, you can also make this recipe in a nonelectric Wonderbag slow cooker (learn about mine here) if you use canned or soaked and softened dried beans.

Mexican Beef and Beans Recipe































So satisfying on a crazy cold day!


You will need:

1-3 cups of cubed  roast beef
1 cup of black beans
1 cup of pinto beans
1 cup of lentils
1 cup of corn (I use frozen)
1 diced red bell pepper
1 can of tomato sauce
Jalapenos to taste
1 chopped onion
1/4 cup of taco season (purchased or make your own)
Water

Make it:

1. Combine the roast beef, black beans, lentils, tomato sauce, jalapenos, onion, and taco seasoning in a slow cooker.

2. Pour several cups of water into the slow cooker to fully cover the dry ingredients with water. The amount will depend upon the size of your slow cooker and the type of beans you are using. I usually use dried beans for crock pot recipes and need to add an extra cup of water or two.

3. Let it slow cook.
  • Electric Slow Cooker: Cook on high for approximately 8 hours.
  • Wonderbag Slow Cooker: Brown the beef (if need be) and onions in a pot on the stove until the onions are translucent. Add the rest of the ingredients to the pot and allow it to simmer for 20 minutes. Put the lid on pot and place it in the Wonderbag to cook for 8 hours. 
4. Dish it up and serve with a side of corn bread or tortilla chips and salsa or guacamole.

Tip: If you overdo it on the jalapenos, which is easy for me since I do not like burn your face off spicy food like Husband does, stir a splash or two or more of lime juice into your bowl to cut the heat.
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