A good sized Pot Roast from Costco provides enough meat to feed my family of four (the baby doesn’t eat it yet – too much flavor for his brand new little taste buds) for three dinners… and then some.  But, instead of eating the same exact thing each night I’ve discovered that Pot Roast can be turned into some excellent Mexican Food.

In my fortunate family situation, if I cook Pot Roast on Monday, I barely have to do any dinner prep until the following Monday.  Here’s how:

Monday – Pot Roast for two adults and two kids

Tuesday – Pot Roast a second night for two adults and two kids

Wednesday- Enchiladas for two adults and two kids

Thursday- Left over Enchiladas for two adults… Mac and Cheese or PB&J for two kids.

Friday – … let’s eat out!

Saturday – Homemade pizza with Nana and Papa – a weekly tradition from Einstein’s childhood.

Sunday – Po Boy Sandwiches with Nana and Papa – a weekly tradition from Nana’s childhood.

After dinner on the first night before I put the left over Pot Roast in the fridge, I pull out some of the meat and put it in a separate container. Next I add a package of whatever taco seasoning I have in my spice cupboard.

I leave the carrots from the Pot Roast out and just use some of the meat and broth.

(Although if you’ve been reading enough “Where’s Waldo” or “I SPY” books with your kids, you might be able to notice one little carrot that snuck into this batch.  Oh well.  That’s life.  I’m dealing with it.)

Next I add a half, or a third container of salsa.  If you want to make sure it’s kid friendly remember to use a salsa that is mild.

And that’s it!

Just stir it all up, put a lid on it, stick it in the fridge and let it marinate.  Then on the following night, or the night after that, you can use it to make beef enchiladas, tacos, taquitos, burritos, quesadillas, or fajitas… which ever way you like to fold, wrap, or roll your tortillas.

It’s pretty much all the same when you think about it.

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