Veggie-Packed Tacos

[Total: 1    Average: 5/5]

I almost named this taco recipe, “Out Smart Your Kid Tacos.”  You know why?  Because they are packed with a variety of veggies and ALL our kids scarf these down.  Yes, ALL five of the kids under our roof eat these without complaint.

My three sons (7 years, and 2 year old twins) are pretty good about eating whatever I prepare.  But I have a heck of a time getting my step-kids (15 and 13 years) to eat anything that even sort of resembles a vegetable.  Adding to that, what one teen enjoys, the other despises.  Oh, not these tacos.  Suckas!  Eat them up!!  Can you hear my evil laugh?  My stepson doesn’t want to like them.  He asks suspiciously, “What’s in these, anyway?”  I respond, “TACOS!”

These are also great because the taco seasoning doesn’t have some of the nasty fillers like modified cornstartch, sugar and added color that store-bought packets contain.  I’m telling you, always check labels. I like to quadruple the taco seasoning recipe and store the leftover seasoning in a glass jar to make these tacos even quicker the next time around.

Can you say Taco Tuesday?  Well, for us it is Taco Wednesday.  We don’t have the older kids on Tuesday and I can’t be using my “dinner they will eat” card on a night we don’t have them.  Sheesh.

 

Ingredients:

Veg pan

Veggies–

3 carrotsveggies

1 bell pepper

1 onion

2 zucchini

2 cloves garlic

1 can diced tomatoes

1 tbsp. olive oil

 

Meat–

2 lbs. meat of your choice

(I have made these with ground turkey, bison, ground beef and a combination)

Taco Seasoning

1 tablespoon chili powderspices
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
(I quadruple this recipe and save in a glass jar)
Directions:
Chop all the raw vegetables.  I use a food processor to shred them, which really saves on time.  Add olive oil to large skillet and saute veggies, minus the canned tomatoes, until they are tender–approximately ten minutes.  In another skillet brown meat of your choice.  As those ingredients are cooking, mix together your taco seasoning.  Add your meat to the veggie skillet and add canned tomatoes and seasoning to taste.  Let simmer for 10 minutes so that flavors can meld.
I like to eat mine over salad, garnished with avocado and a bit of cheese.  The kids like tortillas or taco shells.  That’s the beauty, serve them how you like them.
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[Total: 1    Average: 5/5]

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