I had the wonderful opportunity to share two of my favorite recipes for Taco Tuesdays on Living Dayton this week: Shredded Mexican Beef Tacos and Homemade Guacamole. I love these recipes because they are easy for your kids to help you make them. Studies show that the more involved your kids are in the kitchen, the more likely they are willing to try new things–even healthy options like these!
The beef recipe literally takes 5 minutes to prepare; cooks all day or all afternoon in the crock pot; and makes fabulous leftovers that you can FREEZE. When freezing, just make sure to allow the meat to come to room temperature; place in freezer bags; and get as much air out as possible. Simply thaw and reheat before serving later in the week or month!
The guacamole is an easy way to get your kids to try something new and different. Since it’s homemade, you can control every element that goes into it. Got a kid who doesn’t like spice? Leave out or only put in a small amount of jalapeños. Hate cilantro? Don’t put it in! You can add in other ingredients too; the sky is the limit!
Recipes are below the sign up link for your FREE E-Cookbook, which has some of my other family favorites! Simply sign up below!
Mexican Shredded Beef Tacos (adapted from Eating On A Dime)
2 to 3 pound boneless beef chuck roast
1 (7 ounce) can diced green chiles
1 teaspoon minced garlic
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
corn tortillas and toppings
Place the roast in the crock pot.
In a small bowl combine the green chilis, garlic, chili powder, cumin, salt and pepper. Mix well.
Spread the mixture over the roast in the crock pot.
Place the lid on top and cook on low for 8 hours or high for 4 hours.
Shred the beef. Squeeze on fresh lime over the beef and stir to combine.
Serve on tortillas. Make sure you top with your favorite toppings like limes, tomatoes, salsa verde, onions and cheese.
Easy Guacamole (adapted from CookingLight)
1 1/2 tablespoons finely chopped white onion
1 tablespoon fresh lime juice
1 teaspoon finely chopped seeded jalapeño
1/2 teaspoon kosher salt
2 ripe avocados, coarsely chopped
1 tablespoon chopped fresh cilantro
Combine onion, lime juice, jalapeño, and salt in a medium bowl; let stand 10 minutes. Add avocados; mash to desired consistency. Stir in cilantro.