My kids never ask what’s for dinner if I’m in a hurry, they just know it’ll all be in one pot. When they were little, I loved one pot dishes, I could put the food in the crock pot before they were awake in the morning, then by dinner time we could sit down to a nice family meal with no trouble.
I learned early on that crusty bread and salad kept well in the refrigerator and completed a healthy meal. So, one pot dinners became a normal thing for those days when mom was overworked and under-assisted. When the crock pot broke one winter, just before Thanksgiving, I added a new one to my Christmas list, but found quick ways to prepare a one pot dinner on the stove. “Mexican Joe” was born a long time before we ever heard of Qdoba or Chipotle. Mexican Joe included all the same things (as Chipotle), in a single pot, wrapped up in a tortilla with cheese and salsa.
Sometimes, Mexican Joe came with rice and other times with Macaroni. If we served it with Macaroni, we didn’t bother with the tortilla, just a side of salad was plenty. With rice, we dipped it into a tortilla and rolled it all up like a burrito.
2 lbs hamburger (browned)
1 medium onion chopped fine
2 can diced tomatoes
1 package southwest frozen vegetables
2 cans beans (we like black beans) drained
1 can water
1 cup rice or 1 cup macaroni
If using rice, you’ll need tortillas.
Toppings: sour cream, grated cheese, salsa
Brown beef in cast iron skillet, add onion and cook until soft, add all vegetables and water, bring to bubbly hot and add macaroni or rice. Simmer 20 minutes or until rice or macaroni is done.
Serve in a bowl with toppings or wrapped in a tortilla with toppings and a side salad.
This will easily serve a family of 4 – 6 with some left over for work or school lunches. Wrap in tortillas and tin foil to freeze or in a freezer safe bowl for reheating at work or school.