Sneaky Mommy Tacos
You won't even notice the veggies in here and these tacos make for such a fun family dinner!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 small tacos
Ingredients
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
Instructions
To make the Taco Ground:
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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).
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Add the taco seasoning, water and vegetables and bring the heat down to a simmer.
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Cook for 15-20 minutes, stirring occassionally, or until water is evaporated and the vegetables are soft.
To make the Pico de Gallo:
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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:
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Once meat or veggie ground is cooked, add to the base of taco and layer on toppings as desired.
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Serve immediately.