Taco Meat: variation on a theme
This recipe also had toppings and crispy taco shells. I served it instead as a Make-Your-Own on soft tortilla shells. Here's the meat recipe.
Lean and Spicy Taco Meat from Eating Well, adapted slightly by Daisy
1 lb. lean ground beef
1/2 lb. ground chicken or ground turkey
1/2 cup chopped onion
1/2 cup chopped peppers: green, yellow, red, or all three
1 10-ounce can diced tomatoes (replace with fresh when in season, of course)
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano or 2 teaspoons fresh oregano
Brown ground meats with onion and peppers. Drain and rinse in colander. Return to pan; heat with tomatoes, cumin, chili powder, and oregano.
Serve as desired on soft or crispy taco shells with shredded lettuce and shredded cheese. If you prefer a spicier taco, like Chuck & La Petite do, add a few drops of green chili tabasco sauce.
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