Slow Cooker Taco Stew

 

My blogger buddy—Michaela, from the wonderful An Affair from the Heart—had this really fun idea: Freaky Friday! On this special day, 15 bloggers do a recipe swap: we are each assigned someone else's blog and we select a recipe to try and then share. It's all a big secret who is assigned to which blog. Until now! Drum roll, please, for the big reveal...

I was lucky enough to be assigned to Who Needs a Cape? This blog is special because it is run by a group of moms. And "Not Your Average Super Moms," either. These Super Moms all met online a few years, during their respective pregnancies; they've since become great friends, although some of them haven't even met in real life yet. Bevin, Heather, Lori, Rebecca, and Sherry all pitch in with the creation of blog posts, so readers get a fantastic variety of great ideas.

Who Needs a Cape? is full of yummy snacks, simple family meals, and delicious desserts. There were lots of recipes that were calling my name: the Triple Berry Quinoa looked like a wonderful, easy weekday breakfast. This Mango Salsa Pulled Pork is just the right balance of sweet and savory. And at some point I'm totally going to tackle their 40 Meals in 4 Hours Crockpot Freezer Meals (their #1 post of all time!).

But then...I spotted Heather's Slow Cooker Taco Stew. Now, my husband is positively obsessed with tacos. And a bowl of stew is probably his favorite cool-weather meal. So tacos and stew together? In one mind-blowing meal?! I knew I had to make this for him. 

  Ingredients

• 1 pound stew meat
• 1 onion, chopped
• 1 to 2 cups chopped celery
• 1 can diced tomatoes
• 1 package taco seasoning (or try a homemade blend!)
• 2-3 Tablespoons chopped cilantro
• diced avocado and chopped scallions, for garnish

Just place everything in the slow cooker and cook on low for six hours. THAT'S IT. So easy, right? And super yummy, too.

NOTE: I made a few minor adjustments. I used less celery and more onion, and I substituted a jar of salsa for the can of tomatoes.  Just little tweaks to make the meal an even better fit for my family's taste buds. I'm sure this would also be great with some chopped bell peppers, or maybe a jalapeno for some heat. 

 

Instead of topping it with cilantro (I'm one of those people who are genetically predisposed to hate the stuff), I topped my bowl of stew with diced avocado and chopped scallions. They were the perfect, fresh accompaniments to the tender, tasty, hot stew.

And, of course, my husband loved it. "This is definitely going into the dinner rotation," he proclaimed.

Check out all the fantastic bloggers participating in this #FreakyFriday event: A Dish Of Daily Life || A Kitchen Hoor’s Adventures || An Affair from the Heart || Aunt Bee’s Recipes || Belle of the Kitchen || Cooking on a Budget || Full Belly Sisters || Honey and Birch || LeMoine Family Kitchen || Pic-Nic || The Flavor Bender || The Foodie Affair || The Magical Slow Cooker || Who Needs A Cape || Wildflour’s Cottage Kitchen

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