In my first post I mentioned that our goal was to make a crock-pot meal every Sunday. I guess I should have included an asterisk by Sunday since the first meal we made was on Monday. Now, you might think that's not a very good start to what I'm trying to accomplish, but I still count that as meeting our goal for the week. You see, we did still have a crock-pot made meal while football was on, which is the important thing in my opinion. Week 1 (of the NFL season and of my blog) just happened to be an exception because our weekend went as follows:
Tacos are one of our favorite things to eat and have become a weeknight staple in our house. I'd say we probably have tacos about once a week on average (maybe once every two weeks, but in any case, we eat them pretty frequently). Now, that's a lot of tacos, so we like to mix it up a little bit with the type of tacos we make (of course, I don't like to mix it up too much). Regardless of what we put in them, any tacos we make have to have one thing in common - they need to be easy! I love this recipe because it's delicious and I really don't think it could be much easier. This is something you could easily throw in the crock-pot in the morning before work or if you have time to make a quick trip home on your lunch break.
Ingredients
For the crock-pot:
Feel free to add whatever toppings you like. We used:
Remember when I said he adds hot sauce or Sriracha to everything? Well as you can see, he added lots of hot sauce. His preference is Cholula for tacos, but as he just mentioned, "I have plenty of different hot sauces for different things". And you can clearly see that my meal was a bit more simple. In general, I'm not really a fan of condiments. I like ketchup just fine on a cheeseburger or hot dog, but mustard, relish, sour cream or hot sauce of any kind? No thank you.
The pork was super flavorful after soaking in the Rotel and taco seasoning all afternoon and since there's only 2 of us, we had plenty of leftovers. I think we may use the leftover shredded pork to make a snack of pork nachos for Thursday's football game, or to try a different take on pulled pork sandwiches (I'm leaning towards the latter).
As far as football goes, the season isn't exactly off to a great start in our opinions, but at least the food was good!
Note: We've also made equally delicious carnitas tacos with this same recipe, just substituting a 2-3 pound London broil for the pork tenderloin.
- Thursday
- Ravens game (this would have been a great start to the weekend had the results been more favorable)
- Saturday:
- I ran 15 miles as part of my marathon training program (my first marathon on November 16th is only getting closer...)
- We celebrated two good friends tying the knot at one heck of a fun wedding
- Sunday
- We spent the day recovering from the previous day's events...
- Monday
- Redskins game (unfortunately the results were again less than favorable...)
Tacos are one of our favorite things to eat and have become a weeknight staple in our house. I'd say we probably have tacos about once a week on average (maybe once every two weeks, but in any case, we eat them pretty frequently). Now, that's a lot of tacos, so we like to mix it up a little bit with the type of tacos we make (of course, I don't like to mix it up too much). Regardless of what we put in them, any tacos we make have to have one thing in common - they need to be easy! I love this recipe because it's delicious and I really don't think it could be much easier. This is something you could easily throw in the crock-pot in the morning before work or if you have time to make a quick trip home on your lunch break.
Ingredients
For the crock-pot:
- 2 cans of Rotel tomatoes & green chilies
- 1 packet of low-sodium taco seasoning (the amount you use is up to you - we ended up using about 2/3 of the packet for the whole meal)
- 1 3-4 lb pork tenderloin
- 1 bag of Uncle Ben's 90 second microwavable Spanish rice (I may try making my own Spanish rice at some point, but until then, this works well. Did I mention it's really easy?)
Feel free to add whatever toppings you like. We used:
- Soft flour tortillas
- 1 avocado
- 1/4 of a yellow onion (sauteed or not)
- 1/4 of a bell pepper (sauteed or not)
- 1 jalapeno
- Jack's Special Garden Fresh salsa
- Lite sour cream
- Shredded cheddar cheese
- Cholula hot sauce
- Pour one can of Rotel into the bottom of the crock-pot
- Add the pork tenderloin to the crock-pot, trimming the fat off first if necessary
- Sprinkle about 1/2 the taco seasoning over pork tenderloin
- Flip the meat and sprinkle the remaining taco seasoning
- Cover meat with the second can of Rotel
- Cover and cook on high for 5 hours (or you could cook on low for about 8 or 9 hours)
- Once cooked, shred the pork with two forks
- Warm the tortillas on the stove over low heat, about a minute on each side
- Put the pork in the tortillas and fix as you please
 |
| After about 4 hours on high |
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| After 5 hours on high and shredding...yummm |
Remember when I said he adds hot sauce or Sriracha to everything? Well as you can see, he added lots of hot sauce. His preference is Cholula for tacos, but as he just mentioned, "I have plenty of different hot sauces for different things". And you can clearly see that my meal was a bit more simple. In general, I'm not really a fan of condiments. I like ketchup just fine on a cheeseburger or hot dog, but mustard, relish, sour cream or hot sauce of any kind? No thank you.
.jpeg) |
| His |
 |
| Hers |
As far as football goes, the season isn't exactly off to a great start in our opinions, but at least the food was good!
Note: We've also made equally delicious carnitas tacos with this same recipe, just substituting a 2-3 pound London broil for the pork tenderloin.
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