I have a major love for tacos. If you don't, you need to get checked out by your doctor. Haha..seriously though. Who doesn't love a taco? The possibilities are endless when it comes to fillings and toppings. It's hard to screw up a taco. Unless of course, you're feeding picky children.
My daughter is an excellent eater but my son can be a challenge, especially when it comes to vegetables. Any chance I get, I sneak them in where he will least expect them. In walks the "Tacos Your Kids Will Eat" (for lack of a better name)...easiest recipe I have ever created. If you follow me on Instagram (you should be!), you saw that I shared my taco making skills last night on my stories. I make these every week. The best part...my son has no clue that he is eating peppers, onions and tomatoes.
The key to this recipe is the food processor. It is time-consuming but it is totally worth it to see your normally picky eater devour three tacos like it's his job. This recipe will feed our family of four and I'll usually have leftovers for a taco or two. I would double this recipe for a bigger clan. Because I like to keep it real, I have no pictures of our tacos. That's the way it goes sometimes. You have to get your food on the table before the meltdowns happen. #reallife
I always eyeball everything so adjust to your taste and just enjoy the process. Afterall, it's Taco Tuesday. Make a margarita and have fun with it!
1 lb ground chicken, turkey or beef (I use Trader Joe's lean ground chicken)
1 can diced tomatoes
1 small onion, diced
1 small bell pepper (any color), diced
3 garlic cloves, minced
1 tbsp ground cumin
1 tbsp dried oregano
2 tsp garlic powder
2 tsp onion powder
1 tsp chili powder
Salt & Pepper to taste
Olive Oil for sauteing
Saute the onion, pepper and garlic in olive oil over medium heat until tender. While that cooks, pulse the diced tomatoes in a food processor until an almost tomato sauce consistency (depends if you like chunks of tomatoes. I'm trying to hide them!). Pour into a bowl and set aside. Keep your food processor handy. No need to rinse at this point. Add your ground protein to the onion and pepper mixture and cook until no longer pink (breaking up the meat while it cooks).
Now, you may think I'm crazy, but I'm telling you, your kids will love this. Take the onion, pepper and protein mixture and put it in the food processor and pulse until you get a "Taco Bell" consistency. This step is a MUST. Not only are you hiding the veggies but this step makes it so easy for stuffing a hard shell taco. Add this mixture back into the pan with the tomatoes. Let everything marinate together for a few minutes then add all your spices. Keep on low heat while you warm your tacos shells and get the rest of your meal ready. If mixture gets dry (it really shouldn't if it's on low), add some chicken stock or broth. Taste and adjust your seasonings before serving.
Top with any or all of the following: cheese, avocados, salsa, sour cream, lettuce, jalepenos and beans.
If I'm trying to be really good, I'll have my protein and toppings over quinoa or brown rice. I did snap a picture of that.
Do you have a recipe request? Leave a comment below or email me at firstname.lastname@example.org.