Stretchy Taco Meat

Mexican-themed meals go over so well at our house that I usually prepare some form of tacos, burritos, enchiladas and the like at least 2 or three times a month.  Until about a year ago, the filling for our tacos was generally just the seasoned meat, lettuce, tomato, cheese, salsa, and sour cream if we had it on hand.  A pound of taco-seasoned ground beef would be enough for one meal plus a couple of taco salads for lunch the next day.

I don’t remember what exactly it was that made me think to stretch my meat… unexpected company, maybe?… but I did it, and we loved it, and I haven’t turned back.  Now our seasoned meat mixture consists of meat (beef, chicken, or pork) mixed with refried beans (homemade) and rice.  The only thing I do other than add the extras, is to also add a little more seasoning and sometimes a little water if it gets too thick.     

We also add a layer of black beans before the veggies. 

The same meat mixture that used to last us one or two meals now needs to be frozen, because we can’t eat it all in one week!

Here’s to frugal, tasty, streeetttcchhyy taco meat!

For more kitchen tips, visit Tammy’s Recipes.