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Sneaky Mommy Taco Recipe with Hidden Veggies
5 from 1 vote

Sneaky Mommy Tacos

You won't even notice the veggies in here and these tacos make for such a fun family dinner!

Course Dinner
Cuisine American, Mexican
Keyword Shrimp Tacos, sneaky mommy, weeknight dinner
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 small tacos
Author Fraîche


Sneaky Mommy Taco Ground:

  • 1 lb ground beef, chicken, tempeh or veggie ground
  • 1 cup shredded carrots
  • 1 cup shredded zucchini
  • 3 tablespoons taco seasoning or to taste
  • 1 ½ cups water

Pico de Gallo:

  • 2 ½ cups diced tomatoes strained
  • ¼- ½ seeded jalapeno finely diced (optional)
  • 1/3 cup finely diced red onion
  • ½ cup lightly packed cilantro roughly chopped
  • 2 garlic cloves crushed
  • Juice of 1-2 limes to taste
  • Sea salt to taste

For the toppings:

  • 2 cups shredded lettuce
  • 1 cup shredded cheddar cheese
  • ½ cup plain Greek yogurt or sour cream
  • 1 avocado or guacamole optional
  • chopped cilantro optional
  • 10-12 small soft tortillas or hard shell tacos to serve
  • canned black beans (drained & rinsed) optional


To make the Taco Ground:

  1. In a large pan sauté the ground beef or veggie ground on medium heat until cooked thoroughly and browned (add 1 tablespoon of olive oil to the pan first if using veggie ground or very lean meat).

  2. Add the taco seasoning, water and vegetables and bring the heat down to a simmer.
  3. Cook for 15-20 minutes, stirring occassionally, or until water is evaporated and the vegetables are soft.

To make the Pico de Gallo:

  1. Mix all of the ingredients together in a bowl and serve with the best tortillas or taco shells you can find!  You can make this a few hours ahead and keep it in the fridge until guests arrive. Store leftover salsa in the fridge in a covered container for up to 3 days.

To assemble Tacos:

  1. Once meat or veggie ground is cooked, add to the base of taco and layer on toppings as desired.
  2. Serve immediately.