Monday, May 23, 2011

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.

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