Taco Filling (with Vegetables!)

When I saw another recipe for taco filling in Simply in Season, I wondered why. I mean, how many taco recipes does one need? But this lightened-up version is just the ticket to sneaking vegetables into your family’s dinner.

FOR PRINTABLE VERSION CLICK HERE: Taco Filling

1 lb ground beef (or 2 C kidney beans) I used ground turkey
3/4 cup onion, chopped
1/2 cup onion
1/2 cup green pepper, chopped
3 cloves garlic
1 Tbs fresh cilantro chopped (or 1 tsp dried)
1 Tbs fresh parsley, chopped (or 1 tsp dried)
2 tsp chili powder
2 tsp lime juice
1 tsp ground cumin
1/2 tsp salt
1 dash chili pepper (optional)
3/4 cup cooked rice

1. In a large frying pan, saute’ until the onions are clear and meat is browned. If you’re using beans instead, drain and set aside.

2. Add everything except the rice and saute’ until the garlic is cooked. If using beans, add to the mixture with enough of the liquid so that it can simmer without getting dried out. If using meat, add liquid if needed so it can stew and flavors can blend.

3. Add the rice, stir well, and serve on tortilla shells or chips with all the fixins.

Servings: 4

The Verdict: I loved how light this seemed, and all the flavors from the fresh herbs. A great summertime version of tacos.

Nutrition Facts (calculated for the ground beef; obviously beans or turkey would be less calories)
Serving size: 1/4 of a recipe (7.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 372.29
Calories From Fat (59%) 221.3
% Daily Value
Total Fat 23.97g 37%
Saturated Fat 9.53g 48%
Cholesterol 85.05mg 28%
Sodium 387.41mg 16%
Potassium 469.7mg 13%
Total Carbohydrates 15.89g 5%
Fiber 1.91g 8%
Sugar 2.76g
Protein 22.03g 44%

This post linked to Ultimate Recipe Swap , Pennywise Platter Thursday

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2. Black Bean and Rice Skillet
3. Taco Soup
4. Roasted Summer Vegetables
5. Taco Seasoning, DIY-Style