Taco filling is a very easy meal to make with items that store. For dinner tonight, I mixed cooked rice, black beans, corn, diced tomatoes and leftover pot roast together in the crockpot. I had the pot roast, cooked rice and black beans in the freezer just waiting to be used. I then added a can of corn (drained) and a can of diced tomatoes. To spice it up, I added a packet of fajita seasoning mix and some dehydrated peppers and onions. I then added about 1/2 cup of water and mixed it all together. I warmed it through which took about 2 hours on high and then dinner was ready. We will serve it with tortillas and corn chips so my kids have a choice. I always make a large batch because any leftovers freeze well for another day. Add lettuce, shredded cheese and sour cream for a delicious and easy storable meal.
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| Dehydrated onions and peppers with a little water |
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| Rehydrated peppers and onions - just microwave for 30 seconds to one minute to rehydrate |
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| Seasoning packets are a good way to store quite a few flavoring options. |
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| Here is the completed taco filling. |
Store bought tortillas and corn chips have quite a long shelf-life so I always try to keep some on hand. If we are out though, we love to make homemade tortillas. I keep shredded cheese in the freezer and you can use homemade yogurt in place of the sour cream. These are the changes I take into account as I plan the ingredients to store so I could serve tacos any day of the year!
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