I can get in a rut sometimes when trying to figure out what I want to cook for dinner. Ground beef tacos are one of my “go-to” quick meals but I make them the same way all the time. Instead of using packaged taco seasoning, I decided to try something different and used chipotle chilies in adobo sauce and they were delicious and different. This entire dish cooks up in about 15 minutes and cost approximately $9.50 for a family of 4. I bought my ground beef on sale for $2.99 a pound and the crispy taco shells were on sale for $1.00. (You can also find them at the dollar store.) I typically don’t buy canned corn anymore but when my son was young, that was a staple in our house. Anytime I can add more vegetables to a dish I do and bell peppers are a great way to add vitamins and color to a can of corn. I was getting close to my $10 price limit so I added some simple white rice that we doctored up with some green onion. Since you don’t use an entire bell pepper in the corn, you could easily toss that in the rice too. Everyone’s spice preference is different so if you like super spicy, add more chipotle chilies. I made this with 3 and it wasn’t that hot and I personally will add more next time. But it’s easier to add more than to take away so you might want to start off with a few. You’ll find the canned chipotle chili in adobo sauce usually on the Mexican food aisle. Save the sauce cause we’ll be adding that too.
CHIPOTLE CHILI BEEF TACOS –
Prep: 10 minutes
Cook Time: 15 minutes
Serves: 4 for approx. $7.10 (price includes lettuce and sour cream for toppings)
Ingredients:
- 1 pound ground beef
- 2 to 3 chipotle chilies (in adobo sauce)
- 1 tablespoon adobo sauce from can
- 1 cup tomato sauce
- 2 to 3 garlic cloves, chopped
- 1 onion, chopped
- 1 tablespoon chili powder
- 8 to 12 hard taco shells or flour tortillas (depends on how full you fill them)
Garnish ideas: lettuce, tomato, salsa, sour cream, black olives, avocado, green onion
Directions:
In a large skillet over medium-high heat, brown ground beef, about 1 minute. Add garlic and onion and cook until meat is no longer pink. Drain beef and add back to the skillet. Add chipotle chilies, adobo sauce, tomato sauce and chili powder. Heat through about 1 to 2 minutes. Fill taco shells or tortillas and top with your favorite toppings.
Gluten free version – use corn taco shells, corn tortillas, and check chipotle chilies in adobo sauce label.
CORN & PEPPERS –
Prep and Cook Time: 5 minutes
Serves: 4 for approx. $1.40
Ingredients:
- 1 tablespoon butter
- 1/2 bell pepper (use whatever color pepper you want or mix it up)
- 1 can corn, 15-16 ounce
- Kosher salt and pepper
- pinch red pepper flakes
Directions:
Melt butter in saucepan over medium heat. Add peppers and cook about 1 minute. Add corn. Cook until heated. Add a pinch of red pepper flakes and salt and pepper to taste.
Rice: I used instant rice white, cooked it according to the package directions and then garnished with a couple of sliced up green onion, which cost me about $1.00 for 4 servings.