This taco recipe is loaded with kale, mixed greens, carrots, onion, and even celery! I LOVE hiding vegetables in the foods my kids love. I did it with beef stroganoff (HERE) and cauliflower mac-n-cheese (HERE). I can increase our fiber and nutrient intake, and the family has no idea! The veg absorbs the flavor of the meat and the taco seasoning, and helps stretch my dollar because it can double the amount of meat!
Hiding vegetables in meals:
This is a trick I learned from my Mom. When I was growing up, my Mom would make tacos with grated potatoes and carrots. She grew up during the depression and was great at stretching a dollar! Now that I’m a Mom I absolutely love this trick because it helps make our meals healthier. I grab items we have on hand in the fridge. This time it was carrots, celery, kale, some mixed salad greens, and an onion. Other good items are cauliflower, broccoli, and cabbage. The boys and I don’t like mushrooms, but since they are so healthy, I like to add those as well. This is a great way to get more variety with your veggies.
Step 1: Toss some veggies in your food processor and mince them.
2. Add them to the skillet while browning your ground beef. The veg will absorb the flavor of the meat.
3. Prepare the ground beef according to the instructions on your taco seasoning packet.
4. Assemble tacos! I like mine with a little grated cheese and sliced avocado.
The boys prefer a soft taco / wrap.
You may notice in the above photo some organic corn and black beans. I added those just before the meat finished browning, to heat them up.
My favorite thing to make the day after taco day is nachos with the leftover meat!
My Guacamole Recipe: