Veggie-Loaded Kitchen Sink Tacos — A quick and healthy taco recipe that is packed full of flavor and toppings! A family dinner every one is sure to love!
Holy hump day friends.
So I’ve been just slightly ready to tear my face off over this little blog of mine for the past week, after it somehow was targeted for an attack. An attack? I’m flattered, but leave me and my blueberry whoopie pies alone.
BUT after many complaints, convos, and $$$, I’m back bitches!
And just in time for this month’s Recipe Redux partay!
Here’s what this month’s theme had in store.
Spring Clean the Kitchen
Cook with at least 3 ingredients that are actually in your refrigerator or pantry right now. Try not to go to the store to buy anything new. Give tips on how to make a healthy dish out of whatever you have on-hand.
AKA what I do at least 2 or three times a week..every week.
I am so stubborn when it comes to my food shopping schedule. I check the sales flyer on Saturday morning for the upcoming week to compare sales, and decide which day looks better.
I just straight out refuse to go any earlier, so those last few days are a scramble of meals that I manage to wrangle up.
This week I was feelin’ tacos, which is a regular occurrence for me, but since the doctor told me my iron was on the low side, I opted for some grass-fed beef instead of my usual tofu or ground turkey that I usually buy. As for everything else….(insert should shrug emoji)
I had some leftover kale and carrots from soup making this weekend, so I thought hey, why not invite them to this fiesta con carne?!
Tossing them in while the meat is still cooking in such a good two for one deal, since it not only cooks them, but assures you sneak some veggies into your tacos (and kids, and picky eating spouses) while you’re at it!
I also used whatever I had on hand for toppings, which for me was chopped lettuce, tomatoes, shredded cheddar, green onions, and hot sauce, but using what you got handy is what this taco party is all about!
But really, you can use whatever veggies you have on hand that is on it’s last leg. Wilty spinach, wrinkly bell peppers, sprouting onions or sweet potatoes, or even flaccid (there I said it) celery. As long as you chop it up super fine, it seems to go over well.
And that means you can load it with more toppings (aka guac) because hell, you already got your veggies in! Winner, winner, healthy tacos for dinner.
- 1 pound lean ground beef (or turkey/tofu if preferred)
- 2 teaspoons taco seasoning ( I like Trader Joe’s chili lime seasoning)
- 1 large carrot, shredded
- 2 cups kale, chopped fine (any veggies you have on hand will work too)
- corn tortillas
- shredded cheese
- chopped lettuce
- green onions/cilantro
- any additional toppings
- In a large skillet over medium-high heat, add ground beef.
- Cook for 5 minutes, stirring occasionally.
- Add chopped and shredded vegetables, and continue cooking until meat is browned and cooked through.
- Remove from heat, and serve with tortillas and toppings of your choosing.
- Category: dinner, main dish, entree
[Tweet “Use up your wilting veggies with these Veggie-Loaded Kitchen Sink #Tacos! #TheRecipeRedux”]
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Make it a great day!
What kind of veggies would you add in?
Corn or flour tortillas? Hard or soft tacos?