Tacos

Ground Beef 93 or 97%.

Can of Diced Tomatoes (No Salt Added)

Onion (Chopped) (1/2 for cooking and remaining half for topping on the finished tacos)

Diced Bell Peppers (any color or all the colors)

Chopped Mushrooms (easy to hide)

Tomatillo

Zucchini (green or yellor.. or both)

Brown Rice (I use the instant single serving and zap it in the microwave for a minute)

Chopped Tomatoes (for topping the finished tacos - unless your trying to use up tomatoes from the garden, then throw some in the meat mix too)

Iceberg Lettuce (chopped, shredded, etc)

Colby Jack Cheese (or your preference)

Salsa

Sour Creme

Stand and Stuff Taco Shells (yea.. we like the standy ones)

I like to season it up with Garlic, Cummin, Pepper, Parsley, Cilantro, Cayenn Pepper... it's all up to the mood.

With a little olive oil brown the Tomatillos and 1/2 the onions. Then add the ground beef and brown it, add any seasonings you want to add. Cummin is important, it makes it taste and smell like a taco seasoning packet. It is good stuff if you've never tried it out, be brave, and generous. As it becomes mostly cooked start adding the other goodies.

Zucchini goes in everything this time of year, so it is something that can be omitted, but as usualy this is a great way to chop any vegetables and blend it into the mixture to hide from your picky eaters.

While the meat stuff is cooking chop your lettuce, and fresh tomatoes for the toppings.

Usually this makes enough meat stuff to make 8-10 tacos. My family is not that big, so we freeze the left overs in a ziplock bag and it becomes an even faster dinner later in the week or a great lunch on the weekend.

Serving Size: Filling for 8-10 well filled tacos.