Cook Once, Eat Thrice Night #2: Shredded Beef Taco Bowls
 
 
If you followed the plan for Night #1, you'll have dinner on the table in 15 minutes tonight! Be sure to save any leftover vegetables and toppings.
Author:
Cuisine: Mexican
Serves: 4
Ingredients
  • Prepared cumin-flavored beef from Night #1
  • Prepared rice from Night #1
  • 1 can black, pinto, or kidney beans
  • ½ cup frozen organic corn kernels
  • 1 large bell pepper
  • 2 medium tomatoes (if in season)
  • 1 large or 2 small avocados
  • 1 handful cilantro
  • ½ cup salsa
  • ½ cup sour cream (optional)
  • Leftover sliced green onions
Instructions
  1. Rinse and drain beans. Rinse frozen corn in warm water and set aside for a few minutes to thaw. Chop bell pepper, tomatoes (if using), and cilantro. Slice avocados.
  2. Meanwhile, gently warm shredded cumin beef and rice. You can use a single large skillet on low and place the beef on one half and the rice on the other half.
  3. Assemble taco bowls, layering rice, beans, beef, vegetables, avocado, sour cream, and salsa.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/2014/05/cook-once-eat-thrice-with-a-slow-cooker-beef-roast-gf.html