I am shamelessly harrassing people for recipes. You know when you get in a rut and need something new. So if you have any email them to me. CRAP! There I go again. That’s how I found this recipe…from my friend Nikki. It makes a TON! I actually cut the recipe in half twice and had enough for my family with leftovers. Go ahead and make a whole batch and you can use some and freeze the rest. I was a little skeptical because it had more veggies than I usually see in tacos but it was yummy. Austin asked if we could have it for dinner every night. I also liked it because it’s from Grandma Hope. Not that I know her but I tend to trust grandmas for tried and true recipes.
On a side note if you have never been to Tastespotting or Foodgawker you are missing out. Pages and pages of beautiful, drool worthy food! The first time I browsed their sites I was up until 2AM. I shouldn’t tell you about these sites because you may never come back to my blog again! That’s where I go when I need ideas.
|Grandma Hope’s Taco Filling|| |
- 6 lbs. lean ground beef, browned and drained
- 2 green peppers, chopped
- 1 yellow onion, chopped
- 6 potatoes, peeled and grated (Nikki uses a bag of cubed hashbrowns here instead. I used shredded hashbrowns)
- 6 carrots, peeled and grated
- 1 pint ketchup
- 1- 46 oz. can tomato juice
- 3 packages taco seasoning (Season to taste...I used more. Nikki used a packet of hot taco seasoning)
- In a very large pot or electric skillet, brown ground beef and drain off fat. Add peppers, onions, potatoes and carrots. Stir until combined. Add in ketchup, tomato juice & taco seasoning.
- Simmer for about 3 hours, or until veggies are tender. Makes enough for a very large crown, or as I prefer- place in tupperware containers and freeze until needed. Perfect for tacos, nachos, taco salads, etc.!