What are refrigerator tacos? They’re like any other refrigerator recipe. It’s the bits and pieces that are in your refrigerator that need to be used up before they go bad. I absolutely HATE wasting food. I try to repurpose as much food as possible. Which means I get creative a lot. We base our refrigerator taco on our family favorite TURKEY TACO recipe. It’s got big bold flavor and is very accommodating to new flavors. Instead of regular tomato sauce that the turkey taco calls for with this recipe I used leftover homemade pasta sauce! You get the idea now.
Remember if you have something in your fridge like a bell pepper, add it!
What you’ll need:
1 tablespoon canola or vegetable oil
1 pound ground hamburger
3 teaspoons ground cumin
3 teaspoons ground chili powder
large pinch of salt
1 carrot – grated
1/2 large onion minced
2 cloves garlic -minced
8 ounces leftover pasta sauce
1 anise pod OR 1 teaspoon anise seeds
15.5 ounces black beans rinsed and drained
1 box corn taco shells
What to do:
1. Into a large deep sided pan, add oil and heat over medium high heat. WHILE oil is heating, sprinkle cumin, chili powder and salt onto hamburger and set aside.
2. To the oil add: carrot, onion, garlic. Cook approximately 2-4 minutes until the mixture starts to soften.
3. Add meat and allow to sit for approximately 1-2 minutes without touching/stirring. When the beef starts to brown, cook approximately 6-8 minutes breaking up the meat with a wooden spoon until it is cooked through.
4. Add pasta sauce, star anise pod and cook an additional 2-4 minutes until mixture has thickened.
5. Add beans, reduce heat to low and allow mixture to simmer.
6. WHILE meat is simmering, preheat your oven to 350 degrees and cook taco shells according to package directions.
7. When taco shells have cooked, discard anise pod and distribute the mixture evenly between shells.
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