The week after we returned home from the hospital, my sweet friend Lisa brought over WAY too much food to help us out as we adjusted to being a family of three. One of the meals she brought was chipotle beef taco meat with all the fixings. As soon as we ate it, I texted Lisa and asked for the recipe. It was so good. Since then, I have tweaked it and changed some things up! This meal has been added to our bi-weekly rotation and we look forward to it every time. After being asked for the recipe by my parents, in-laws, and a couple friends, I thought it was time to make it public and share with the blogging world (or whoever still reads this little blog o' mine.)
Ingredients:
- Vegetable Oil
- 1 lb. Ground Beef
- 1 Onion, chopped
- 1 1/2 tsp. Chipotle Chili Powder (or just regular chili powder)
- 1 can Rotel
- 1 can Pinto Beans, drained
- 1 Zucchini, diced
- Salt, to taste
Directions:
1. Heat the vegetable oil in a skillet (I use my cast-iron) over medium-high heat. Add the ground beef, onion, salt, and chili powder.
2. Cook, stirring to break up the meat, until the meat is browned and the onion is tender.
3. Add the rotel, beans, and zucchini, and cook, stirring occasionally, until the zucchini is just tender, about 6 minutes.
4. Serve with your favorite taco ingredients. We like ours on soft flour tortillas with avocado, cheese, and sour cream!
Just a tip: This meat freezes really well. If you want more to freeze, double the batch and put half in ziploc bags and lay flat to freeze!
Enjoy!
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