Monday Food Storage Meal - Shredded Pork Enchiladas

A friend of mine told me that for her food storage she wrote down 30 dinners she made for her family (or 15 and doubled it, or 10 and tripled it) and bought the pantry items she needed for those dinners. Then, when she went shopping she would replace any items she used the week before and buy the fresh ingredients she needed that week. I've been trying to do that but on a smaller scale since I'm not as organized as she was - when I am at the store and I see something on sale and I know I can use it in a meal I will buy a few to have on hand. I love Mexican food so in my pantry I try and keep things like salsa, enchilada sauce, Spanish rice, refried beans, taco seasoning, etc. Tonight I decided to make Shredded Pork Enchiladas. I had it all in my pantry or fridge (check the expiration date when you buy tortillas - you might be able to keep them in the pantry for a week or 2) and this is the easiest recipe ever. I bought my pork roast last week since it was on sale - a 4.65 lb roast for $5.99. Do you know how many dinners I can get out of that one thing? I never buy roasts unless they are on sale and when they are I will buy a huge one to cut in half or buy 2 or more. It's great to have them in the freezer to use for dinners like this.

Shredded Pork Enchiladas

Pork Roast (you can make this with a Pot Roast as well)

1 can cream of mushroom soup (DO NOT ADD WATER)

1 package taco seasoning

Put roast in crockpot (you can use whatever size roast you have - just freeze the leftover meat to use again). In a small bowl mix the cream of mushroom soup and taco seasoning. Spread over roast. Cook in crockpot all day until the meat falls apart. Shred the meat and add sauce from the crockpot until the meat is moist.

Use the meat as a filling in tacos, enchiladas or a layered taco casserole.

It's mmm...mmmm good and so so easy.