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Thursday, July 24, 2008
Garden Vegetable Tacos
My vegetable garden this year is pretty sparse. I planted two rows of carrots that didn't come up, I've got one cantalope vine and two squash plants, plus about five okra plants and some potatoes (We'll see how that one turns out. I just planted some little potatoes I had that were sprouting.).
Today some of my okra and squash were ready. Here's a recipe I made up for lunch. Not only does it give you a new way to use up all those yellow squash (and probably could be done with zucchini) and add vegetables to your diet, it's frugal (using less meat than regular tacos).
1 package taco seasoning mix
1/2 pound ground beef (or 1/2 the amount of beef called for on the seasoning package)
2-4 yellow squash, chopped
chopped onion to taste
crispy taco shells
avocado, sliced or chopped
tomato, etc, etc.
Brown ground beef and stir-fry vegetables until barely tender. Add water and seasoning mix according to package directions and simmer 5 to 10 minutes. Serve in crispy taco shells with sour cream, grated cheese, and avocado.
This recipe is very flexible. There are lots of vegetables that could be substituted for squash and okra. Bell peppers would be good, for one. Potatoes would work. I generally view recipes as just general guidelines, anyway.
Brandon really liked these, and I was sort of surprised, because he's not as fond of most vegetable-heavy recipes as I am.