Good old tacos. In one form or another they make an appearance at our house at least monthly. They probably aren't really something you need a recipe for, but Linds and I both thought this idea was worth sharing. I've been making them with the addition of beans and tomatoes for about a year now, and I won't go back. The beans make the meat go a bit further so you can put a hearty scoop of meat on your taco without eating 1/2 of a pound of beef.
We really like these with ground turkey and black beans, but make them with your favorite combination of meat and beans. On busy nights, I make this in advance and throw it in the crock pot on warm until we are ready to eat. It is perfect for taco salad and I often send any leftover filling along with some tortilla chips for the hubby's lunch. I also put it in my kids' quesadillas to make "taco-dillas" and they gobble them right up. It's pretty versatile and darn right delicious!
{Our Favorite} Taco Meat
Ingredients:
1 pound lean ground beef or turkey
1/2 medium yellow onion, diced (optional)
1 can black beans, drained and rinsed (use your favorite kind--they are pictured here with kidney beans)
1 can diced tomatoes and their juices
Taco Seasoning--use a packet or Lu’s recipe
Salt and Pepper, to taste
Directions:
Cook meat and onion in skillet over med-high heat until meat is fully cooked. Season with salt and pepper, to taste. Add beans, diced tomatoes, and taco seasoning. Cook 5 min more. Serve immediately or keep in crockpot on WARM until ready to serve.
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