I put this together busy people who might want to cook once and save a bit for later. What’s not to love about tacos and burritos? Enjoy tacos and rice for your first simple meal. Freeze the extra meat and rice for burritos later. As for “taco” seasoning, no need to buy those little salty packages anymore. This seasoning combination is perfect and delicious! Serve hot burritos over crisp romaine lettuce and tomatoes, top with salsa, guacamole and sour cream if you like.
Turkey or Beef Taco Meat
2 teaspoons canola oil
1 small onion, finely chopped
3 large cloves garlic
2 lbs. ground turkey, or half Trader Joe’s meatless meatballs and turkey, it’s an excellent combo!
2 tablespoons chili powder
1 teaspoon oregano
1 tablespoon cumin
1 teaspoon salt
½ teaspoon pepper
1 cup water
1) Heat oil in a large heavy skillet over medium heat and add onion, cook for 4 minutes. Add garlic and cook one minute. Add turkey and cook through.
2) Add chili powder, oregano, cumin, salt, and pepper. Add water. Simmer for about 10 minutes or until most of the water has evaporated. Serve half of meat for tacos. Cool the rest of the taco meat and put into a heavy duty zip bag, label, date, and freeze.
Spanish Rice
2 teaspoons canola oil
1 small onion, finely chopped
3 cloves garlic
2 cup brown rice
4 tablespoons ketchup
2 teaspoons chili powder
1 teaspoon salt
½ teaspoon pepper
4 1/4 cups water
1/2 cup fresh cilantro
1) In a medium sauce pan with a lid, add oil and heat over medium heat. Add onion, cook for about 4 minutes, add garlic, cook one minute. Add rice, cook a few minutes, stirring often. Add ketchup, chili powder, salt, and pepper, mix well. Add water. Bring to a bubble and cover with a lid. Adjust heat to low and cook for 35 minutes, remove from heat, leave covered for another 5 minutes. Stir in cilantro. Serve half, allow to cool, put into a heavy duty zip bag, label, date, and freeze.
Turkey or beef burritos
1 lb. prepared taco meat, defrosted and heated
2 cups prepared Spanish rice, defrosted and heated
1 15 oz. can vegetarian refried beans
¼ cup low fat plain yogurt or sour cream
8 oz. shredded sharp cheddar cheese
8 large flour tortillas (12”)
1) In a small bowl, mix refried beans with yogurt.
2) Place large tortilla in front of you, smear a scoop of refried beans over lower half of tortilla, keeping 1”
away from edges. Add ½ cup rice, about 2 oz. taco meat, and about an ounce of cheese. Start from the bottom fold burrito up once, fold sides in and roll through the end of the tortilla. Cover and microwave 1 ½ to 2 minutes. Allow to stand for a couple of minutes before serving. Enjoy with salsa. These can be individually wrapped and frozen. Makes 8 large burritos.
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