I have been on a serious mexican food kick lately. Hubby finally had to tell me he was sick of eating enchiladas. I’ve been enjoying making a big batch of enchiladas on the weekend and putting them in the fridge ready to go. Coming home & throwing them oven = easiest meal ever! I’ve been doing the same thing for tacos as well. Make a batch of meat on the weekend and reheat a few nights later and dinner is ready in 5 minutes! Weeknight perfection. What’s your favorite weeknight quick prep meal??
This recipe adds bell pepper & onions to the beef which helps bulk up the meat mixture using veggies. You could even add other veggies. I still prefer the flavor of tacos made with traditional taco seasoning, which this recipe does not, but these are good and good change of pace. Top them off with some fresh Pico de Gallo and you’ve got a great, quick, fresh meal!
Lighter Ground Beef Tacos
1 large onion, chopped
1 bell peppers (ribs and seeds removed), chopped
3 garlic cloves, minced
3 tablespoons tomato paste
1 Tbsp ancho chili powder
1 1/2 teaspoons ground cumin
1 tsp paprika
Coarse salt and ground pepper
1 pound lean ground beef sirloin
Heat a large skillet over medium heat and add beef. Cook, breaking up meat with a wooden spoon, until no longer pink. Drain excess oil if desired (a little is good for the veggies). Add chopped onion and bell peppers; cooking until crisp-tender, 3-5 minutes. Add 1 cup water; cook until water has evaporated and vegetables are softened, 3-5 minutes.
Add garlic, tomato paste, chili powder, cumin and paprika; season with salt and pepper. Cook, stirring, 1 minute. To serve, spoon filling onto tortillas, top with salsa and lettuce, and fold to enclose.
Source: Adapted from Everyday Food, September 2008