This is another of those fabulous super-simple crockpot recipes that will have you going back for seconds. Rich and flavorful, this Mexican fajita inspired dish pairs beautifully with saffron rice and a little sour cream. I served it with garlic-buttered Italian green beans, whose calm flavor went quite well with the more lively dish.
(I used a bit too much salsa, and have already adjusted the recipe accordingly; you may prefer more or less than I do.)
Let's face it, most people love tacos. I know my honey certainly does – tacos, fajitas, anything remotely Mexican. But one of the things I hate most about making them is reading the ingredients list of the taco seasoning packets. Ugh!
Luckily, I found several recipes that sounded good, and cobbled them together into a delightful recipe for home made taco seasoning. And not only does it not have all the icky chemicals, it is by far the very best taco seasoning I have ever had! It totally leaves the pre-made stuff in the dust.
As usual with the spicier/Southwestern recipes, I was not a huge fan, but Jess adored it.
I served it over rice, with baked veggies – rough cut zucchini, yellow squash, red onion, and thinly sliced mini red and orange sweet peppers, tossed with olive oil and thyme, rosemary, parsley, basil and dill and baked at 350 F for about half an hour. I think it might have been better as the original recipe's alternate suggestion: with cheese as quesadillas.
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