Ok, so pictures with this post because I didn’t think about writing it down until after we had already eaten second helpings. I didn’t think you’d want to see a pic of an empty, dirty skillet.
This recipe is inspired by what I had in the cupboard. I really wanted tacos, but we didn’t have any of the usual fixins’, so I rummaged through the cupboard and the spice rack and here is what I came up with.
If you are wondering why didn’t I just go to the store, or send the Mister…. You mst be new here! I pride myself on being able to use it up, make do, or go without. But a woman should never be denied tacos, or a reasonable facsimile.
Beefy Taco Skillet (serves 6, maybe more)
Ingredients
- 1 lb ground meat (I used beef, but you could use your fav. ground meat)
- 1 can condensed tomato soup +1 can of water
- 1 small tin tomato paste
- 1 can beans, drained and rinsed (I used Sun’s Pinto beans with Jalapeños) Pintos, Kidneys, or black beans would all be good in this recipe
- 1 white onion, diced
- 1 bell pepper, dices (I used red)
- 1/2 cup mushrooms slices (I used fresh, but feel free to use canned, drained and rinsed)
- 2 cups cooked rice (I had leftover white rice in the fridge, but feel free to use brown if you like it better)
- 1 packet taco seasoning
- 2 cups shredded Mexican or Sharp Cheddar Cheese
- Sour Cream (optional topping)
Directions
- Brown meat over medium heat, breaking it apart as you cook.
- Add chopped veggies. Cook until onions are clear.
- Add beans, soup, tomato paste, and taco seasoning. Simmer 10 minutes, until well combined and bubbling.
- Add rice and stir to coat rice and incorporate into mixture.
- Top with cheese and turn to low. Cover skillet, allowing cheese to melt, about 5 minutes.
- Top each portion with sour cream, as desired.
Serve with Tortillas and a green salad. Despite having a whole can of soup and water in it, it is not soupy at all. Cooking it on medium really tightens it up, especially once the rice is added.
When I make this again, I will be adding more veggies: 2 onions, 3 bell peppers (one red, one green, and once yellow), and 2 cups of corn kernels (probably frozen). I may also omit the can of water and add a can of salt-free diced tomatoes in their own juice. All of these changes will add bulk to the entree without adding too many more calories.
You could also top this with crushed tortilla chips and a little chopped cilantro (I am one of those people who can’t eat cilantro- it tastes like soap and makes my tummy urpy).
We’ve been blessed (?) with an abundance of yellow zucchini as of late. Friends with gardens and a CSA box have brought us literally 10 lbs of yellow zucchini…. That’s a lot. So after making lasagna, stir fry, and zoodles, We were still left with 6 of those little yellow bastards, staring me in the face.
I googled “What to do with Yellow Zucchini” and the answers were shockingly, NSFW. However, deep in the recesses of Google were many recipes for baked chips. Figuring it had to be better than my kale chips debacle (5 lbs of burnt, greasy kale bits, no thanks), I set off to work.
I got quite a few DM’s asking for the recipe, so I thought I would share it.
Mixed Berry Pops
Tropical Pops
We love Garlic. It’s a good thing that hubs and I both like it, because otherwise this recipe wouldn’t go over too well.
After the squash is done cooking, allow to cool for about 10 minutes, or until it’s easy to handle. Scoop the “meat” out and set aside.
Add Lemon juice and wine, turn up the heat for a few minutes. You’ll want to cook off the alcohol, so about 5-10 minutes at medium high heat. Add the baked onions.
Top with remaining cheese.
In the search for healthier yummy recipes to feed Lil’ Man, I stumbled upon a recipe for 
