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Taco Meat

 

Taco Meat

Taco meat can be used for tacos, taco meat with spaghetti sauce, or any other combination you wish to create.

8 (1/2 cup) servings: 112 mg. sodium per serving

1 pound lean ground beef
1 cup chopped onion
1 cup chopped green bell pepper
2 large cloves garlic, minced
1 Tablespoon Chili powder
1 Tablespoon paprika
1/2 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon salt
1 Tablespoon fresh lemon juice
1 cup water
1/2 cup no salt added frozen corn

Prep. Instructions

1. Place onion, green bell pepper and garlic in a bowl.
2. Combine the Chili powder, paprika, cumin, bell pepper and salt in a separate bowl.
3. Have all other ingredients on hand.

Cooking Instructions

1. In a large (10 or 12 inch) skillet, combine ground beef, onion, green pepper and garlic. Cook over medium low heat, stirring often, until beef has lost its pink color. Drain the fat.

2. Add spices. Stir until spices are well combined.

3. Add lemon juice and water; stir until well combined with beef mixture. Bring mixture to a boil, turn heat down to low and simmer, uncovered, 1 hour or more, until water is completely absorbed into the meat mixture, stirring occasionally.

4. Add corn. Stir to combine.  Simmer 5 more minutes.

5. If not serving immediately, refrigerate. If not used within 3 days, freeze in portions depending on future use.

 

judy@low-salt-recipes.com - Copyright © 2015 Judy Reynolds