Too Damned Easy Taco Sloppy Joe

 Sometimes inspiration hits in an unlikely way. In my case inspiration usually comes by way of desperation. Midweek meals are always a challenge during the school year, which is why we usually do a few slow-cooker meals on Sunday and just eat them during the week. However, that strategy often leads to waste, as we get tired of the lack of variety during the end of the week. So if we're cooking midweek, it has to be simple. This week, we could not decide between tacos or Sloppy Joe. I decided in a fit of laziness to combine them. This was made easier by the amazing product Dos Rios Fully Cooked and Seasoned Taco Meat. 

I kid you not. This stuff is $2.50 for a 1lb. chub at our local grocery. You can barely find ground beef at that price. You don't need to season it, you don't need to drain it. It's precooked so you only need to defrost and heat it up. With the addition of two more ingredients you have a sandwich filler, a tortilla filler, a great topping or dip for nachos. Hell, add it your scrambled eggs. Without further delay I present to you (with, as always, notes in blue):

Too Damned Easy
Taco Sloppy Joe

Ingredients:

1. 1 pound chub of Dos Rios taco meat (if you don't have it or can't find it, I weep for you. You're going to have the extra steps of cooking and draining ground beef and adding taco seasonings)
2. 1/2 cup salsa of your choice (we went with Chi-Chi's Thick and Chunky Hot Salsa)
3. 1/2 cup shredded cheddar cheese

Directions:

1. In a saucepan, add all ingredients. 
2. Heat at medium heat while stirring regularly. 
3. Keep stirring over medium heat until cheese is melted through.
4. That's it. You're done. Go eat.

Good Times!