My friend LindaMaria wanted to see pictures of my homemade nachos (which I didn’t end up making this weekend), but I did take pictures of my totally natural, totally fat free “refried” beans, and my taco “meat”.
Here’s a picture of our “refried” beans….
For the beans, about once a month, I will cook large pots of several different types of beans to keep in the freezer for quick meals. To make “refried” beans, I thaw out 2 bags (I freeze them in 2 cup increments) of pinto or pink beans, then I season them with chili powder, garlic, onion, cumin, and if I have them, canned diced chiles, and if necessary, salt and pepper. I put the beans into my well seasoned cast iron skillet, with some water, and the seasoning, and heat over medium heat and mash while I’m heating it all up. Everyone really enjoys my “refried” (no fat….I just keep adding water as the beans are getting dry) beans….Wardeh has had them…. 🙂
Now a picture of our taco “meat”….
For our taco “meat” I start with the 4-8% fat ground beef….1 pound. I start browning it in my other well seasoned cast iron skillet (again, no added fat), when it is no longer pink, I add 2 cups of black beans (I use my frozen beans, but you could use drained, rinsed, canned black beans). The reason I add the black beans is to stretch the meat, and to add extra fiber without any added fat (saturated or otherwise), and black beans are a great combination with the beef. I then add my taco seasoning (1/4 cup of it) and 3/4 cup water. I let it all simmer for about 5 minutes until the beef is cooked all the way through and the water is simmered out.
I serve with whole wheat or corn tortillas, lettuce, shredded cabbage, tomatoes, onions, corn, salsa, shredded carrots, chopped cilantro. We always have a salad with tacos, and sometimes spanish rice (I will post my recipe along with pictures, next time I make it), and most of the time fruit or carrots.
Here is the recipe for my taco seasoning…..it is from http://homecooking.about.com/library/archive/blspice30.htm
Mexican Spice Mix Recipe
1/2 cup chili powder
1/4 cup paprika
1 Tbsp ground cumin
1 tsp garlic powder
1 tsp ground dried red pepper, fresh if possible
2 tsp dried oregano leaves
1 tsp salt
Combine all and mix well. Store in airtight container in a cool, dry place up to four months.
Yield: about 1 cup
Recipe from: Author unknown