Fiberlicious Tacos

Prep Time: 20 minutes
Serves: About 4

I made tacos last night and they were so good! We haven't had tacos in so long. I asked Michael to pick up salsa, tomatoes, taco shells, and taco seasoning. He came home with one of those taco dinner kits, extra salsa, and tomatoes. I married a smart man...

When I buy ground beef, I buy it in bulk, then usually cook it that day in about 1/4 cup of water so that it breaks up nicely, then drain it. I put 1 pound of ground beef in a quart-size resealable freezer bag, squeeze out all the air and flatten it. Then I freeze them and so have ready-to-go cooked ground beef.

The recipe on the back of the taco seasoning packet calls for 1 1/2 pounds of ground beef so I nuked one package (1 lb) of ground beef for 2 minutes. I put it in a frying pan with the 1 cup of water and the taco seasoning, then added 2 cans of kidney beans.

We also toasted the taco shells for 4 minutes at 350F like the box said.

We ate them with the usual: Romaine lettuce, chopped tomatoes, shredded cheddar cheese, black olives, salsa, and sour cream.

The beans added really nice texture and flavor that was quite unexpected. AND, it was great that I got my kids who usually don't like to eat beans to eat them. I think they love tacos too much to pass them up!