SLOW COOKER THURSDAY

Here’s my offering for this week’s Slow Cooker Thursday. This is an original recipe created by me, back in 2000. I like to put this together on Saturday evenings, and put the crock of my crockpot into the fridge overnight, then on Sunday morning before church I take it out and put it into the heating portion and let it go while we are at church. When we get home, taco filling is ready and waiting for us! And I am always glad to put some of it into the freezer for lunches for the coming week!

Crockpot Taco Filling

Lori Scott

1 pound dry lentils
1 pound ground turkey, browned (season with salt and pepper) (optional)
1 bell pepper, finely chopped
1 onion, finely chopped
2 carrots, finely chopped
2 potatoes, diced
2 8 oz cans no salt added tomato sauce
1 quart water
1/2 cup taco seasoning (I use homemade)
4-6 garlic cloves, minced

In large (5 or 6 quart) crockpot, combine all ingredients and cook on
high for 4-6 hours or low 6-8 hours. Serve on corn or flour tortillas
(we like our corn tortillas crisped in the oven until they are hard like
tostada shells) with cheese, lettuce, tomato, onion, salsa, and sour
cream.

Leftovers freeze very well.