This one is a no brainer. We always make 3 pounds of taco meat at a time using pre-made low salt taco seasoning packets (if you don’t make your own – they often come with hard shell packages and they are fine to use). It freezes well (write the date on the package – save for 6 months) and is something you can use in a pinch. There are 2 things I make with leftover meat if I am not making tacos again. One is enchiladas with premade enchilada sauce. The other is chili.
To make enchiladas use full sized burrito tortillas, a container of sauce and lots of shredded cheese. Take a greased 9 x 13 glass dish and preheat your oven to 350 degrees. Divide your meat into the center of 8 tortillas. Roll each one and line them up in the dish so that they are right next to each other. Pour sauce over them so each one is evenly covered. Cover with a generous helping of cheese. Sometimes I add whatever leftovers I have from our taco night (diced tomatoes or black beans, for example).
Chili is really easy. I use a slow cooker. For today’s chili I used the following items. The spice blend, the Rotel, the rice blend, the kidney beans (also from Goya and not pictured) and the black beans were all from Dollar Tree. The canned liquid will be enough to cook the Knorr however adding a half cup of water is ok. I don’t add any other seasoning because there are so many flavors included here including the chilis in the Rotel. This is so so easy and inexpensive and feeds a large crowd perfectly for a cold evening!
