I didn’t even know about Taco Tuesday until I started expanding our meals. We are very rebellious though and have tacos on other days of the week too! I made extra of this recipe and froze it in zip lock bags in the freezer. It defrosted great and lends itself to many varieties. I add extra rice to it when I need to bulk it out, more peppers and sweetcorn make a healthy addition. It’s an easy recipe to stretch out, making it super frugal too.
- 1kg minced beef
- 2/3 cups (less or more depending how you like it) cooked brown rice
- 1 tin sweetcorn
- 1 TBSP chili powder
- 1.5 TBSP garlic powder
- 1.5 TBSP onion powder
- Salt and pepper to taste
- Cumin – optional
- Tinned Beans – optional
The reason I do this in the slow cooker is to throw it in and leave it. It can easily be done on the stove completely.
I put the mince in the slow cooker for 4 hours on low then drain it and put it back on the warm setting.
Add all other ingredients and leave to until you need it.
We served with soft and hard shelled tacos as that’s what we have it, however it is delicious over wraps or just salad. Served here with cowboy instant pot beans too. Yum!
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