Taco Filling

12 Apr Taco Filling

Last week, I made taco salad. I love this recipe for so many reasons, but mostly because I usually have so much taco filling left over and it’s good for not only salad, but actual taco, or as a potato topping  (baked russets or sweets –  taco stuffed potatoes YUMMY) and even as a nacho topping (put chips in a mostly single layer on a baking sheet, top with the taco filling, salsa and cheese and bake at 400 until cheese is all melty, or about 15-20 min). I used ground beef here, but you can also use ground chicken or turkey, or even minced meat (beef/chicken/turkey) for a different texture!

Taco Salad

Ingredients

2t olive oil

1 onion, chopped

2 garlic cloves, minced

1 carrot, chopped

1 celery stalk, chopped

1 red pepper, seeded and chopped

1 lb ground beef (or chicken, or turkey)

8 oz chopped green chilis

14 oz black beans, rinsed and drained

1T ground cumin

1T chili powder

1/2T oregano

1/2t cayenne pepper

14 oz diced tomatoes

1/4c tomato paste

6c iceberg and romaine lettuce

tortilla chips

cheddar cheese, shredded

sour cream, guacamole, salsa

directions

1. In large skillet, heat the oil, add onion & garlic, saute until soft (6-8 min). Add carrot, celery, bell pepper and cook for in additional 2 min.
2. Add meat, cumin, chili powder, oregano and cayenne pepper; breaking meat apart with spoon, cook until meat is nicely browned.
3. Add beans, diced tomatoes and tomato paste. Bring to a boil, then reduce heat, cover and simmer for 20 min. Remove cover and continue to simmer until most of the liquid has evaporated (15 min)
4. Fill salad bowls with approximately 1 1/2 cups lettuce each, top with taco mixture and add cheese, salsa, crushed tortilla chips, guacamole, sour cream and/or diced green onions as desired.

serves 6-8

Eat Well!!