Taco Meat

4 LB ground beef
2 cups pureed vegetables (butternut squash, white sweet potatoes or canned pumpkin)
1 cup tomato sauce (or pureed fresh or frozen tomatoes)
1/2 cup plus 2 TBSP Taco seasoning

Season ground beef generously with taco seasoning, then cook over medium heat in a large sauté pan. Pour cooked ground beef into a colander in the sink, and allow all fat to drain. Briefly chop in food processor, then return beef to sauté pan. Add 1-2 cups of pureed vegetables and tomato sauce. Cook until heated thoroughly. Serve immediately or divide meat into 2 cup portions and freeze for later use.

The pureed vegetables give the meat a moist texture that blends well with the seasonings. This has become a family favorite, my husband loves it and we can’t imagine serving tacos, nachos or burritos without it. I cook a large batch of this once a month and keep it in the freezer for quick meals.

1 comment:

emily said...

I'm SO glad to know what your blog is now! I'd asked my mom if you had one, and she wasn't sure.

I don't know if my mom told you, but I'm a public health major, with a special interest in nutrition. Although I don't have your difficult food allergy, I do want to use as many whole foods as possible. What a great way to add extra veggies to something like taco meat!

Thanks for sharing your blog with me. I'll be a frequent visitor and comment leaver.