TACOS
½ onion, diced
1 lb. ground beef
15 oz. can kidney beans, drained and rinsed
1 cup frozen corn
14.5 oz. can diced tomatoes
4 oz. can diced green chilies
2 tsp. chili powder
1 tsp. cumin
1 tsp. salt
½ tsp. black pepper
½ tsp. paprika
½ tsp. garlic powder
1/8 tsp. red pepper flakes
Fry bread, tortillas or taco shells
Toppings of choice*
ZUCCHINI DE GALLO
4 Roma tomatoes, chopped
1 medium zucchini, finely chopped
½ cup scallions, sliced on the bias
½ jalapeño, seeded and finely diced
½ cup cilantro, chopped
2 garlic cloves, minced
3 T. lime juice (about 2 to 3 limes)
½ tsp. salt
½ tsp. pepper
In a large skillet with a little oil, sauté onion for a few minutes on medium heat. Crumble in beef. When the meat is no longer pink, add beans, corn, tomatoes, green chilies and seasonings (a packet of taco seasoning can be substituted). Cover and reduce heat to low and cook for an additional 10 to 15 minutes, stirring occasionally.
In a medium bowl, combine all ingredients to prepare the zucchini de gallo. Taste and adjust seasonings. Allow to set for 10 to 15 minutes to combine flavors before serving, or make ahead and keep in the refrigerator.
Assemble the tacos by layering meat mixture, toppings of choice and zucchini de gallo over fry bread, tortillas or taco shells.
*We used shredded lettuce, cheese, scallions, avocado, sour cream and the zucchini de gallo.
TIP: A packet of taco seasoning can be substituted for the herbs and spices in the meat mixture.
RECIPE by North Dakota Living test kitchen
