Decades ago I did freelance work for Novell. During the week of Dexpo (a huge industry conference) the Marcom managers left unprepared. Consequently, we had to do a rush, all-night print of advertising materials. The cost just to ship them to Texas in time was more than I made in two months. (I actually volunteered to drive them to Texas for the same price, but my manager didn’t understand the brilliance of my idea.)
There’s a saying in business that says you can only have two of the following three items, but never all three:
- High quality
- High speed
- Low price
Generally speaking, that’s an accurate axiom. In the case of Novell, it certainly was. The lack of planning cost the company big time. (At least in terms of my bank account balance.)
If you’ve ever read my recipe posts, you’ll know that I strive mightily to find ways to make eating healthy, quick, and inexpensive — all while still tasting tolerably good. As in business, sometimes one of the desired results suffers. However, if you’re willing to put in some effort to find the right recipes, you can hit these four most of the time.
This recipe is inexpensive, quick, and my kids raved about it — and gobbled it up. I’ve also cleaned it up — in the clean eating sense — to make it pretty healthy.
If you have any other mods that would make this better, please add them to the comments!
- 2 lbs extra lean ground beef
- 6 T taco seasoning
- 2-1/2 C hot water
- 2 cans dark kidney beans, drained and rinsed
- 2 24-oz jars salsa
- 2 cans light cream of celery soup
- 3 C shredded cheese
- 20 corn tortillas, quartered
- Cook ground beef in pan until browned.
- Add taco seasoning and water to beef and simmer for 15 minutes.
- Gently stir in beans.
- In bowl, mix salsa and soup. Stir in the cheese (reserving 1/2 cup for later).
- Layer ingredients in crock pot: tortillas, meat mixture, sauce mixture. Finish with reserved cheese o top.
- Cook on low for 3–4 hours.
Modified from Slow Cooker Enchiladas.