Canned Taco Meat Oamc Recipes

TACO MEAT WITH HIDDEN VEGGIES OAMC

Steps:

• Put the meat in a large pot along with several cups of water (enough to make it like a thick stew).
• Boil the meat until it is all browned. (boiling makes it easier to make sure that it is cooked all the way through and also gives you smaller chunks of meat).
• Strain off the extra water.
• Use a food processor or a cheese shredder to shred onions,carrots, green peppers, zucchini, and celery. Throw the veggie mix in a frying pan and let it cook on low until all the veggies arevery soft.
• Soak TVP in water to reconstitute according to the directions.
• Combine meat, TVP, veggies, potatoes, salsa, beans, jalepenos, green chilies, and spinach in the large pot.
• Add water according to taco mix directions.
• Add taco mix and chili powder.

TACO SPAGHETTI (OAMC)

Steps:

• Cook pasta according to pkg directions, drain.
• Meanwhile, cook ground meat and onion until meat is brown, in a dutch oven.
• Drain off fat.
• Stir in water and taco seasoning mix.
• Bring to boiling and reduce heat.
• Simmer, uncovered for 2 minutes, stirring occasionally.
• Stir in cooked pasta, corn, 1 cup of the shredded cheese, salsa and chili peppers Divide mix evenly between 2 lightly greased 2 qt casseroles.
• Package up, lable and freeze up to 3 months.
• To serve remaining casserole, cover and bake in a 350F oven for 20-25 minutes or until heated through.
• Sprinkle with remaining cheese.
• Top with lettuce and chopped tomato.
• If desired, pass broken tortilla chips and dairy sour cream as additional toppings.
• To serve the 2nd casserole, thaw in the refrigerator overnight.
• Bake, covered in a 375F oven for 1 hour or until heated through, stirring once about halfway through baking time.
• Sprinkle with 1/2 cup shredded cheese.
• Serve with 4 cups shredded lettuce and 1 medum tomato, chopped.

TACO SOUP (OAMC)

Steps:

• Brown the meat with the onions in an 8-qrt stockpot.
• When cooked all the way through, add remaining ingredients and cook over medium heat for 30 minutes.
• Eat now if you are not freezing it. Top with grated cheese, sour cream, tortilla chips, etc.
• If freezing, let cool completely and pour into freezer bags. First mark the bags with "Taco Soup, Reheat to Serve" and the date.
• I usually let the bag partially thaw, enough to get it out of the bag and then heat over low until warmed through.

MAKE AHEAD BEAN BURRITO OR TACO FILLING (OAMC)

Steps:

• Combine rice, water and seasonings in a saucepan, and bring to a boil.
• Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender. All the water might not be evaporated. Don't worry about this.
• Remove from heat, and cool.
• Place black beans and pinto beans into a colander or strainer, and rinse.
• Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
• Mix in rice and cheese.
• Fill quart-sized freezer bags with 3 cups of this mixture. That works best for our family of 5. Freeze.
• Defrost and heat through before filling tacos or burritos. 1/2 cup serving per taco-sized tortilla works very well. Serve with sour cream and/or salsa, and fresh cilantro.