Mmm….tacos. My husband requested “normal” tacos for dinner this week. So this is what he got. It’s a little more pepper-filled than your average beefy taco, but it’s pretty “normal” … sort of like a fajita taco.
1/2 “pound” ground beef substitute (about 1 C)
2 bell peppers, sliced
1/2 red onion, diced
2-3 cloves garlic, minced
2-3 Tbsp. taco seasoning
optional toppings: olives, cheeze, lettuce, salsa, diced avocado
Brown onions and garlic in skillet with olive oil. I store my “beef” in a ziploc bag, so if you don’t, or you don’t want to just cut your packaged “beef” bag open, get out a bowl. I’m all about saving the dirty dishes. So this is how I do it. Squirt some olive oil in that ziploc and add taco seasoning. Squish it all up until well mixed. Meanwhile, throw peppers in with the onions and cook to desired tenderness. Add beef to cook until heated through.
Fill taco shells with meat mixture and top as desired.
Here’s a fine case of laziness for the win. We were out of cheese upstairs and I didn’t really want to make the trip to the basement for more while the kids were up (not to mention I was hungry). So, I went without the cheese and I’m so glad I did. Between the peppers and the onions, wowza, this is perfect as is. And, bonus, it’s vegan!
This post is shared at·Tuesdays at the Table,·Slightly Indulgent Tuesday,·Tasty Tuesday, Delectable Tuesday,·Tempt My Tummy Tuesday,·Delicious Dishes,·Real Food Wednesday, Recipe of the Week, Hearth and Souland Tasty Tuesday.