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Lately, I am looking for more options for semi-healthy dinners that are not just thaw and cook from my Time for Dinner selection in the freezer. And in specific, trying to avoid really "comforty" stuff like stews and chilis. One of the favorites in our house, and I am sure any house, is Taco Night.
Normally when I make taco meat, I mix grassfed, hormone free 93/7 beef with 93/7 ground turkey. That helps cut the fat down considerably and I never even need to drain it. I usually let the browned meat cool a bit and then use my hands to break it down before I season it. That isn't a quick process but it's totally worth it and each little bit of meat goes further. Usually we have enough here for us to each have 4 tacos (I did say "semi healthy...") and then still have meat for a nacho night later that week.
Now, I have several recipes for various types of tacos, but this is the old standby and it's far from a "groundbreaking recipe." I've just found a "technique" for the meat that seems to make it go farther, and really cut down on fat and calories at the same time.
Taco Meat Mixture
1lb 93/7 Grassfed Ground Beef (or just the leanest ground beef you can get)
1lb 93/7 Ground Turkey
1/2 cup chopped yellow onion (I often use pre-chopped, either fresh from produce or frozen Ore-Ida)
1 Old El Paso Stand and Stuff taco kit
2 extra packets Old El Paso taco seasoning (in addition to the one that comes from that Stand and Stuff kit)
1 1/2 cup water (more or less as needed)
Directions:
In a large skillet, brown the beef, turkey and onions together. When completely browned, turn off stove, remove skillet from heat, and let cool down for about 15 minutes.
Turn heat back on to about Medium to reheat through. While the meat is reheating, warm the shells in the oven.
When everything is ready to assemble, usually our process includes a small amount of black beans on the bottom of the shell, followed by a scoop of meat, shredded cheese, I add sour cream and taco sauce or salsa to mine, and then a TON of shredded lettuce to bulk them up more.
A recipe I am looking forward to trying is the HG-Rific Taco Meat which is a crockpot version I got from Hungry Girl's email newsletter. I have been waiting for a chance to try this out on the sly, because my husband is not a fan of mushrooms at all, and I am curious to see if he notices a difference in flavor or texture. I know he likes how I normally make it, so I might have to prepare him for an "experiment." I wonder if using a mix of turkey and beef might still work? We shall see.
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