Well, we had one dinner together and we are back to the usual busyness for a bit longer. End of school is coming!!! I am so happy. Though we have a super busy summer planned it will be different from the every day school things that are scheduled by someone other than me.
I decided to try taco meat in the slow cooker because it is just so much easier to come home and have half the meal all ready done than having to start from scratch on these nights. And, in all actuality, it was closer to three-quarters of the meal was done before we got home. I thought that next time we have a houseful of teens this would be a great option for a taco bar because the meat is kept warm and I don’t have to fuss over it. Plus, the pickled onions will be a great addition for something different.
The tacos were good but the star of the show was the pickled onions. They added a new dimension to the tacos. My son ate four tacos and everyone asked that next time I add more vegetables, not just onions, to the mix. I am thinking cucumbers and cauliflower will work well and add more crunch.
This meal does take some planning ahead as the pickled onions should really sit in the refrigerator at least 5-6 hours but the longer they sit the better they are! So, make them the night before or the morning you plan on serving them and let them rest in the refrigerator while you go about your day.
Ingredients: Serving suggestions: corn tortillas, flour tortillas, sour cream, tomatoes, lettuce, olives, salsa, taco sauce, etc… Directions: Pickled Onions: Directions:
Slow Cooker Tacos with Pickled Onions
Serving suggestions: corn tortillas, flour tortillas, sour cream, tomatoes, lettuce, olives, salsa, taco sauce, etc…