PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
Stretch your dollar with beans added to this slow-cooker ground beef! Use one portion now, and freeze the other three for quick weeknight tacos, burritos, enchiladas and more!
3 lb lean (85%) ground beef
1 bag (12 oz) frozen chopped onions, thawed
1 can (16 oz) Old El Paso™ refried beans
1 jar (16 oz) Old El Paso™ Thick 'n Chunky medium or hot salsa
1 package (1 oz) Old El Paso™ taco seasoning mix
4 Old El Paso™ crunchy taco shells
2 cups shredded Mexican 4-cheese blend (8 oz)
Spray 5-quart slow cooker with cooking spray. Break up beef; place on bottom and up sides of slow cooker.
In large bowl, mix onions, beans, salsa and taco seasoning mix; place in center of slow cooker over beef. Cover; cook on Low heat setting 8 hours.
Drain beef mixture through strainer set over large bowl. Press with spatula or wooden spoon to break up any large chunks of beef. Divide into 4 portions.
Use 1 portion immediately to fill tacos, dividing evenly among taco shells; top with cheese, then add favorite taco toppings.
Transfer remaining portions to pint-size freezer containers, and freeze up to 3 months. Use one portion in your Mexican recipes that call for 1 lb ground beef cooked with taco seasoning mix. Just thaw overnight in refrigerator or defrost in microwave before using. Microwave in microwavable container 2 to 3 minutes on High or until steaming before adding to recipes that call for hot ground beef.
Serving Size: 16
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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