Today I left the house at 5 am and returned home at 7 pm, not including a brief 5 minute stop to get the dog. On my way home with the girls, my husband called me and asked if there was something he could do to get supper started. I told him to double check the menu/grocery list, but I thought we were having tacos. I noted he could start browning the ground beef which was defrosting in the refrigerator. When I walked in the door, the meat was in its final stage of browning and all I had to do was “dump” the remaining 4 ingredients in the skillet. While the taco mixture simmered, I set out the additional toppings and prepared the salads. Within 15 minutes of my arrival home, a complete meal was on the table.
Beef and Black Been Tacos
Serves 6
1 pound extra lean ground beef
1 cup peeled and diced zucchini
1 packet taco seasoning
1 (10 ounce) can diced tomatoes with green chilies, undrained
15 ounces cooked black beans, rinsed and drained
12 hard-shell tacos
Optional Toppings: sour cream, shredded cheese, olives, diced tomatoes, shredded lettuce, salsa
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in zucchini. Cook until the zucchini is crisp tender. Add taco seasoning, tomatoes and black beans. Reduce heat; simmer uncovered for 6-8 minutes.
Spoon into taco shells. Add additional toppings as desired.
No comments:
Post a Comment