Oh my gosh, I am on the struggle bus this week! I need it to pull over and let me off STAT!
Coming home with jet lag is always so funny. On Tuesday morning, I was grocery shopping at 6:00 AM…and this was AFTER I had already worked out. How? Because Andrew and I had been up since 2:30 AM! Hahaha! Between the jet lag and all the sports this week (why do we still have sports…IT’S SUMMER?!?!), our suppers have been easy-peasy. I’m calling these Taco Lettuce Wraps…they’re like tacos without the tortilla. The filling simmers away all day in your slow cooker and then you wrap, top and roll come dinner time. I love using my slow cooker during the summer for many reasons. One, my kitchen stays cool. Two, I don’t have to think about dinner after a day of playing outside. Three, everything is EASY and during the summer months, I like easy.
Happy Taco Thursday to you!
This recipe serves four.
1 pound of ground beef
Extra Virgin Olive Oil (EVOO)
salt and pepper
2 tablespoons chili powder
1 (15 oz) can of chili beans
1 (10 oz) can of Rotel tomaotes
about 8 large lettuce leaves
Tab’s Guacamole to garnish
Shredded Pepper Jack cheese to garnish
Chopped green onion to garnish
In a skillet over medium-high heat, brown your ground beef in a drizzle of EVOO. Once browned and crumbly, stir in a big pinch of both salt and pepper and your chili powder. Pour this mixture down into your slow cooker and then add in the chili beans and Rotel. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
When you’re ready to serve, take a lettuce leaf and add a big dollop of meat to each one followed by your favorite garnishes.
Hello?! That could not be easier! I need easy right now. EASY!