I was actually inspired by a recipe on Pillsbury.com, a blog I don't frequent much. I made the ground beef in the crock-pot over night and ate it once on a bed of greens with avocado and another time in a tortilla with some tabouli (I'll share that one soon!)
-3 lbs ground beef
-olive oil to grease the crock pot
-1 medium onion, diced
-1 cup of corn (cooked and cut off the husk, or frozen) *optional
-about 2 cups homemade salsa
-3-4 medium tomatoes
-1 small bell pepper
-1 jalapeño pepper
-2 Tbls guac or taco seasoning
-1 Tbls lime juice
1. Start with the salsa. Roughly chop the tomatoes and peppers.
2. Pulse the tomatoes, peppers and lime juice in a food processor until it's the texture you prefer. I ran mine until it was nice and smooth. It took about 15 seconds.
3. Add the seasoning and pulse a couple more times to mix it all together.
4. Grease the crockpot bottom and sides with olive oil.
5. Press the ground beef like a crust onto the bottom and up the sides of the crock pot so it's about 1 inch thick everywhere.
6. Add the onions and corn overtop the beef "crust."
7. Pour your homemade salsa overtop everything.
8. Cook for about 8 hours on low. Scoop out the meat and place it in a fine mesh strainer to drain the juices.
9. It's ready to eat however you want to!
Ideas for Eating:
Serve it in the traditional taco salad fashion. Over a bed of greens, with any toppings you want! I went with a bed of spinach and herbs, and a quick little mix of avocado, cilantro, bell pepper and fresh tomatoes.
You could also throw it in a wrap with similar ingredients. I paired with with tabouli (pictured above) and it was delicious that way as well. Although, I have to say, I think I prefer just the traditional taco salad ingredients. Enjoy!