Seasoned Taco Meat

Seasoned Taco Meat

Notes:

• I always double or triple this recipe, in order to have leftovers.
• It freezes well, too.
• This taco meat is great for using up leftover veggies or frozen shredded zucchini from our garden.  The possibilities are endless!
• It’s not a particularly labor-intensive recipe, but it does require a bit of time to simmer.
• I like to eat it on salad greens like a taco salad, but my boys prefer to eat it with “tortilla” chips.

Seasonings:

• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ¼ teaspoon cayenne pepper (or to taste)
• ¼ teaspoon unrefined sea salt

Ingredients:

• 1 lb. ground meat (beef, bison, turkey or chicken)
• 1 onion, chopped (I use frozen, chopped onions)
• 1 carrot, shredded 
• 1 cup any other veggies you like (shredded zucchini, diced peppers, etc)
• approx. 1 cup liquid–homemade stock, water or tomato sauce (I often use a combination of homemade broth + homemade tomato sauce.)

Toppings:

• diced tomatoes
• diced avocado
• salsa
• shredded cheese
• sour cream

Instructions:

1. Brown meat.
2. Add onion, carrot and other veggies.
3. Cook until onions are translucent and veggies are soft.
4. Add seasoning and sauté a few minutes more.
5. Add liquid and cook down to desired consistency.
6. Enjoy as a taco salad or scoop up like nachos with “tortilla” chips.  You could also serve the meat over sautéed greens, roasted butternut squash or sweet potatoes, etc.