Spicy Crock Pot Tacos

Last year I had to get rid of the Pottery Barn Kids advent calendar that the girls had used for 9 years. I hated to get rid of it because that was the one they had grown up with, but it kept falling apart and I didn’t really like it anyway. So when I saw this one, I knew it would be more special to my animal crazy girls anyway. I probably should get a second one so they both have one for when they are grown. The same reason we adopted a second elf, so they both have their own. They’ll probably still have to work out visitations with each other’s elves when they get older though.

I couldn’t even get the girls to try this one, but it was soooo good! They hubby loved it too. It was really, really tender.

3 lb Chuck Roast
2 cans Pinto Beans
2 cans Rotel
1 can Cream of Mushroom Soup
1 pkg of Taco Seasoning
1-1/2 cups Cheddar Cheese, shredded
12 Flour Tortillas, taco size

Mix all ingredients except roast in crock pot. Add roast and submerge in mix.

Cook on low for 8-10 hours.

Servings: 12 Tacos
Calories 365
Total Fat 16.4g
Total Carbohydrates 17.4g
Dietary Fiber 3.0g
Protein 37.1g
Nutrition Grade B-

Today’s Leopard Print Find: 4×6 Picture Frame

Smokey BBQ Brisket

I wondered why all my little Martha Stewart mice and spiders kept disappearing.

I caught the culprit. Apparently she thinks she’s a cat…

This was delicious. I chopped it and made sandwiches with it, but you could do tacos, put it on a baked potato or just have it by itself.

2 lb Brisket, trimmed
4 oz Bottle Natural Mesquite Liquid Smoke
1/2 Onion, sliced
2 tsp Garlic Salt
1 tsp Salt
1/3 cup Worcestershire Sauce
18 oz Barbecue Sauce

Place brisket in a gallon size ziploc bag. Pour liquid smoke over brisket. Add onion, salt and garlic salt. Seal and chill for a minimum of 3 hours, turning occasionally to redistribute the liquid.

Preheat oven to 275 degrees.

Remove brisket and place on a large piece of heavy duty foil. Discard liquid smoke mixture. Pour worcestershire sauce over brisket and fold foil to seal. Place in a roasting pan.

Bake for 5 hours.

Unfold foil and pour barbecue sauce evenly over brisket. Bake for 1 more hour uncovered.

Servings: 8
Calories 422
Total Fat 25.3g
Carbohydrates 26.3g
Fiber 0.6g
Nutrition Grade D-

Today’s Leopard Print Find:┬áBonnie Jean Girls Hooded Zip Front Fleece Poncho/Coat/Outerwear

Breakfast Burritos

I had to post this just in case there is someone out there that hasn’t ever tried a breakfast burrito. I was shocked when my sister said the lady at the grocery store asked what she was making with these ingredients and the lady had never heard of such a thing. My sister was nice enough to take one back to her. Luckily, I didn’t have to share mine. I could eat these for every meal and be happy.

6 Flour Tortillas (6 inch)
12 Large Eggs
1/2 tsp Salt
1/2 tsp Pepper
8 oz Mild Sausage
1 cups Colby Jack Cheese, shredded
1 1/2 cups Salsa

Crumble and brown the sausage. Drain the fat and set aside.

In a large bowl, whisk eggs, salt and pepper.

In a large pan, combine sausage and eggs. Cook over medium-low heat until done, about 6 minutes.

Warm tortillas for 30 seconds in the microwave or individually in a pan on the stove.

Divide eggs into the tortillas and top with cheese. Curl up one end of the tortilla and wrap the sides towards each other. Wrap with foil to keep warm or to help hold them together.

Serve with salsa.

Servings: 6
Calories 415
Fat 27.5g
Carbohydrates 16.3g
Fiber 2.6g
Nutrition Grade B-

Today’s Leopard Print Find: 3 piece rug set …