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.

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Grandma Hope’s Taco Filling

Don't shy away from the veggies in this taco filling. They help stretch the meat and this recipe also makes a ton and freezes well.


  • 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


  1. 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.
  2. 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.!

Recipe Notes

Source: Recipe Club