Taco/Nacho Filling
Ingredients
Instructions
  1. Directions:
  2. Brown hamburger along with onion and bell pepper until meat is cooked through. Add beans, corn and tomatoes and mix thoroughly (experiment and add whatever veggies sound good to you – shredded zucchini also works well in this recipe). Sprinkle seasoning over meat mixture and add water per package directions (omit if using homemade seasoning).
  3. Continue to cook and stir occasionally for approximately 5-10 minutes (up to 30 minutes) to allow flavors to develop. This can also be made in advance then placed in crockpot on warm to be served whenever you are ready.
  4. Serve with taco shells, and a variety of fresh healthy toppings (or do like we did this week and serve it over lettuce with a few crushed tortilla chips on top as a taco salad).
  5. Leftovers freeze well and are also good as a “remake” meal for nachos, or taco pizza – use whole wheat pizza crust (prebake at 400 for 8-10 minutes until just starting to brown, then spread vegetarian or low fat can of refried beans on par-baked crust and spread taco filling on top. Sprinkle about a cup of extra sharp cheddar cheese on top and bake for apx 10-15 minutes until melted and bubbly and crust is golden brown. Sprinkle finely chopped lettuce & diced tomatoes or salsa on top before serving.
Recipe Notes

Leftovers freeze well and are also good as a “remake” meal for nachos, or taco pizza – use whole wheat pizza crust (prebake at 400 for 8-10 minutes until just starting to brown, then spread vegetarian or low fat can of refried beans on par-baked crust and spread taco filling on top. Sprinkle about a cup of extra sharp cheddar cheese on top and bake for apx 10-15 minutes until melted and bubbly and crust is golden brown. Sprinkle finely chopped lettuce & diced tomatoes or salsa on top before serving.