Rock-yo-Taco Salad Enhancer
4 servings @ 170 cal/ea *including the veggies* — 30 minutes
(if you own an “As Seen on TV” misshapen hunk of metal intended to toast a tortilla in the shape of a bowl you should be ashamed of yourself… you unitasker-using SOB)
1 lb LEAN ground beef
½ tbsp Cumin
1 tbsp oregano
1 tsp chipotle powder
1 tsp paprika
cilantro as desired
1 tbsp minced garlic
1 cup water
Start your ungreased frying pan off with the minced garlic on medium heat and stir around until it starts turning tan.
Add your ground beef and brown.
While your ground beef is browning, mix the rest of the spices (except cilantro) and set to the side.
Drain the grease off of your meat when it’s done.
Stir the browned meat, spices, and water in the frying pan.
Reduce to a simmer for about 20 minutes until the water has cooked off.
Add the cilantro (and any other veggies you want to add that are lying around) on top.
Let cool, and then package up for freezing!
BUT WAIT: before you run off to work with yo frozen Rock-yo-Taco meat, make sure you pack a nice salad-bedding. Make it as fancy or simple as you’d like! My recommendations:
1 cup Iceburg or Romaine Lettuce
1 Diced Roma Tomato
¼ Diced Red Onion