annie blog



Well, summer is here and my cooking schedule is the same as always except for doing more grilling. Most of our grilling happens on the weekend when Jon is home. So weeks are the same in that we spend the afternoons elsewhere (the pool instead of carpool) and arrive home ready to be fed but with me not wanting to launch into any great cooking endeavors.

Enter taco filling.

This is a great, freezable, kid-friendly (not too spicy) taco filling that I’ve been making lately.

We eat it on top of nachos, in taco salad and in tacos or burritos. It is so handy to have on hand for weekday dinner/Sunday lunch.

If you make it, may I recommend the Chipotle-Lime Dressing to go on top along with the cheese, onions, limes, tomatoes? Your taco will never be the same without it. And that is a guarantee.

Taco Filling
1 T. vegetable or olive oil
3 cups finely chopped onion (I do this in the Cuisinart)
6 garlic cloves, minced
1 jalapeno chile (minced and optional)
1 diced red or yellow or orange bell pepper (if you have it)
1 T. chili powder (I probably do more like 1 1/2 T.)
1 T. ground cumin
2 pounds lean ground turkey or beef
1 can (28 oz.) crushed tomatoes

Heat oil in skillet over medium heat and cook until onions are softened, about 5 minutes. Add garlic, jalapeno (if using), chili powder and cumin; cook, stirring, 1 minute.

Add meat. Cook until no longer pink (5-7 minutes) and then add tomatoes; cook, occasionally stirring until no liquid remains, 15 -20 minutes. Season generously (to taste) with salt.

Eat. Freeze for later. Enjoy!


  1. Turner and I loved that salad dressing on a taco salad tonight.

  2. I’m so glad that y’all liked it! 🙂

  3. You could even consider mixing leftover lentils into the taco filling. They are surprisingly camouflaged and taste good with taco meat (two requirements my guys have), while adding extra protein and fiber without adding much to the grocery bill.

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