Ground Beef Taco Meat

This taco meat is kind of like the love child between your traditional ground beef tacos & chili.  The result is a lower calorie (thanks to the bulk of beans!) & highly delicious taco filler that is now the only beef taco we eat at our house.  It also makes a great taco salad topper or nacho filling & freezes beautifully!

Here's What You Need:

• 4 Tbsp chili powder
• 1 tsp ground cumin
• 1 lg onion, chopped
• 4 tsp minced garlic
• 1 lb uncooked 93% ground beef
• 16 oz canned tomato sauce
• 15 oz canned corn, drained
• 4 oz canned green chili peppers
• 15 oz canned kidney beans, drained & rinsed

Here's What You Do:

1. Toast chili powder & cumin in large skillet over medium heat until fragrant, about 30 seconds.
2. Add onion, garlic & ground beef to skillet & cook through until no longer pink.
3. Add tomato sauce, corn, chili peppers & beans; cook 5 minutes more or until heated through (can add some chopped chipotle peppers in w/the sauce if you want a hotter meat).

Here's What I Have Learned That May or May Not be Useful:

• Makes about 10 half cup servings.
• I use 1 T fat-free Greek yogurt as a substitute for sour cream, 1/4 c 2% milk shredded cheese, chopped tomatoes & green onions & 15 baked tortilla chips to make this a gooey & yummy pile of nachos for lunch. 
• I freeze leftovers in ziplock bags for mess-free dinners when I'm too busy/lazy to cook.