Budget Meal 3: Taco Night!

Taco night is a classic and for a reason! It is budget friendly, easy to prepare and can suit the needs of everyone in the family. Growing up my Mom made ground beef with taco seasoning and it still holds a place in my heart. The toppings can be anything you want. Personally, the buffet has to include SHARP cheddar cheese, fresh tomatoes, guacamole, salsa, chopped green onions, sour cream, lettuce and sprouts! Gabe and I both have fond memories of taco nights from our youths and both agree that sprouts are a very important component. Maybe because we grew up in the 70's? Your taco shell is also a personal decision and can vary from family to family. Mom always had corn tortillas, which she pan fried slightly in oil, to order. Gabe's family always had taco shells. I also think that fresh flour tortillas are perfectly wonderful. Corn tortillas are happily, gluten free and thankfully, Ella loves them. As far as the sides go, it is completely up to you. Re fried beans, black beans, rice, carrots, jicama, and watermelon all go well with this meal. Honestly, it could be a feast if you let it. As far as the meat is concerned, the options are limitless. I have also made grilled portabello mushrooms, which are so good in tacos. Lately, the following recipe has been my favorite for our family. It is a cinch to make and you will be shocked at how good it is!

Slow Cooker Beef for Tacos

3-4 lb. chuck roast

1 envelope dry taco seasoning

1 cup chopped onions

2 tablespoons white vinegar

7 0z. can diced, roasted green chilies

Combine all ingredients in a slow cooker. Cook on low for 9 hours. Shred meat with a fork. Serve with pan au jus drizzled on top.