Spicy Beef

This is a tonight and tomorrow meal (two for one). I make a day one with half and a day two with the other half.

Spicy Beef Sloppy Joe, aka my favorite sloppy joe (Day 1)

2 lb. lean ground beef

2 16oz jars salsa

3 cups sliced fresh mushrooms (8oz)

1 1/2 cups shredded carrots (3 medium)

1 1/2 finely chopped red and/or green sweet peppers

1/3 cups tomato paste

2 tsp. dried basil, crushed

1 tsp. dried oregano, crushed

1/2 tsp. salt 1/4 tsp. cayenne pepper

4 cloves garlic, minced

6 rolls

1) In a skillet cook beeef over medium heat until brown, stirring to break meat in pieces. Drain fat. In 5 or 6 qt. slow cooker stir together beef and remaining ingredients (except rolls).

2) Cover; cook on high-heat setting 4 to 5 hours or on low-heat 8 to 10 hours.

3) Reserve 5 cups of the meat mixture for Spicy Beef Taco Salad. Serve remaining meat mixture on rolls.

Spicy Beef Taco Salad (Day 2)

5 cups reserved meat mixture from spicy beef sloppy joe

1 15oz can black beans, rinsed and drained

1 tsp. taco seasoning

1 head iceburg lettuce

1 cup shredded cheddar cheese

1 cup chopped tomatoes

1/3 cup dairy sour cream

assorted tortilla chips

1) In a saucepan stir together meat mixture from spicy beef sloppy joes, beans, and seasoning. Heat to boiling; reduce heat simmer, covered 10 minutes.

2) To serve, place lettuce slices on serving plates. Add meat mixture. Top with cheese, tomatoes, and sour cream. Add tortilla chips.

*Spicy beef mixture can also be frozen for up to 3 months. Thaw in refrigerator overnight before using.