One of the ways I stretch my grocery budget is with cheap cuts of meat, such as pot roast or boneless pork picnic roasts. Cheap roasts such as these cost less than 40¢ a serving which makes them a very affordable way to add meat to your diet.
If your family likes Tex Mex cooking like our family does, these cheap roasts can also be used to make tasty enchilada, taco, or burrito meat filling. To save both time and money in the kitchen, I’ll make up two or three pounds of meat filling at a time and freeze the extras for another day.
Ingredients
One pound of pork or beef roast, cubed
1/2 cup chopped onion
3/4 cup chopped peppers (a mix of red and green is best)
1 tablespoon chili powder
salt to taste
1/4 cup water
Stewing instructions
1. Toss meat with vegetables. Place in Crock Pot. Add seasoning and 1/4 cup water. Cover.
2. Cook on Low 10-12 hours, or high 4-5 hours. Once the meat is nearing the end of its cooking time, remove the lid and stir with a wooden spoon. The meat should fall apart easily.
How to portion out the stewed meat
Since our family is aggressively watching grocery costs, I pay special attention to portion size. Overeating is not only unhealthy, it is also a waste of money which is something that many of us really can’t afford in this economy.
When portioning out the meat filling, remember that six tablespoons of stewed meat (3 ounces) is one portion. If chimichangas or burritos are on the menu for tonight, all six tablespoons of meat filling will fit nicely in a 10 or 12-inch tortilla. If however you plan on serving enchiladas or tacos, two or three spoonfuls per tortilla is the right amount.