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Recipe: This Is How We Do Tacos
1lb ground beef, browned (we used grass fed)
1 can black beans, drained and rinsed
1 can diced tomatoes, regular, seasoned, or w/green chilies
1 small can tomato paste
1 bag frozen organic corn
2 small onions, chopped
4 cloves garlic, minced or crushed
2 bell peppers, chopped, we used orange and yellow this time
1T dried parsley 2t chili powder dash of cayenne pepper (if the canned tomatoes don’t have green chilies)
salt and pepper to taste
1. While meat is browning, saute onion and garlic in a bit of oil in large pan. Once onions start to turn clear add beans, tomatoes (with liquid), tomato paste, corn, seasoning and some water.
2. Cook for 5-10 minutes on medium.
3. Add meat and bell peppers and cook for an additional 15 minutes until most of the liquid is gone.
4. We added refried beans to our tortillas, along with lots of spinach and kale as our lettuce, topped each taco with cheese, sour cream, and fresh cilantro.
Makes 8+ tacos using regular sized tortillas. We also had leftovers to add to eggs in the morning and eat with tortilla chips for lunch.