Hidden Veggie Chipotle Taco Meat
1. You can substitute 1 T chili powder for chipotle powder if you don't have it or worry about it being too spicy. 2. You can substitute any number of vegetables for the bell pepper and zucchini, as long as they're minced very small. I used what I had on hand. Cauliflower, yellow squash, fresh spinach, grated carrots, cabbage, or even broccoli would work nicely. You would need about 2 cups of minced vegetables, total. 3. Frozen peas would sub well for the frozen corn.
Total Steps
4
Ingredients
13
Tools Needed
2
Ingredients
- 1.0 pounds ground beef (grass-fed and organic)(optional)
- 1.0 red bell pepper, minced
- 1.0 small zucchini, minced
- 2.0 tablespoons dried minced onion (or ½ cup fresh chopped onion)(optional)
- 8.0 ounces tomato sauce
- 0.5 teaspoons chipotle chile powder (or 1-2 chopped, seeds removed, chipotles in adobo sauce; 1 tablespoon chili powder can substitute)(optional)
- 4.0 ounces can diced green chiles
- 0.5 teaspoons salt
- 0.25 teaspoons coarsely ground black pepper
- 15.0 ounces can black beans, drained and rinsed
- 1.0 cups frozen corn (or frozen peas)(optional)
- 0.5 cups chopped fresh cilantro
- 0.5 cups water
Instructions
Step 1
Brown ground beef in a large skillet over medium-high heat.
Step 2
Meanwhile, mince vegetables (food processor is really nice for this). When the beef is almost cooked through, add the minced pepper and zucchini. Cook until some of the liquid cooks out and the beef is cooked through.
Step 3
Add diced onion, tomato sauce, chipotle powder, diced green chiles, salt, pepper, beans, corn, and 1/2 cup water. Cook until about half of the liquid has cooked out and the mixture is nice and saucy.
Step 4
Stir in cilantro and keep warm until ready to serve.