My family loveThey are always eager to help with this one as they love Mexican flavors. If it tastes like tacos, they will eat it!
Taco Scramble: Quick Eats on Busy Nights
This Taco Scramble brings together all of the best flavors of Mexican food—cumin and spices, peppers, onion, and flavorful meats. (Without the vegetable oil-drenched corn chips or flour tortillas!) The stir-fry style presentation opens up all kind of possibilities … like adding in an array of fresh or frozen veggies not normally found in a taco.
It can be topped with all of the favorite Mexican restaurant toppings too, depending on your family’s diet: raw cheese, cultured sour cream, fermented salsa, guacamole, fresh avocado or tomato, cilantro, or a squeeze of lime.
For nights when fresh produce is on hand, it’s easy to switch over to Lettuce Wrapped Tacos for variety and a more traditional taco presentation.
Homemade Taco Seasoning Hack
If you love Mexican food as much as our family does, it makes sense to use a ready-made taco seasoning in place of the individual spices called for in the recipe. Of course, I don’t mean buying those packets of taco mix from the store, which are filled with … well, fillers.
Homemade taco seasoning makes it possible to pack in as many health-boosting spices and herbs as possible while controlling salt and preservatives. (Plus you can actually be sure it’s fresh.)
- 1/4 cup Chili Powder
- 1/4 cup Cumin Powder
- 1 tablespoon Garlic powder
- 2 tablespoons Onion powder
- 1 teaspoon Oregano leaf (or oregano leaf powder)
- 1 teaspoon Paprika
- 1 Tablespoon Himalayan salt or Sea salt (optional)
- 1 teaspoon ground pepper
It lasts a long time when stored in a dark, cool place and I reach for it constantly. If you have time, you can even make certain spices from scratch for maximum freshness and health benefits.
Taco Scramble for Breakfast?
Grain-free breakfasts can be a challenge. It helps me (and the family meal budget) to reuse last night’s leftovers for breakfast. If this sounds like a gross proposition, consider seasoned meat and colorful peppers folded into an omelet or vegetable frittata and topped with a sprinkle of cheese and Mexican hot sauce. Not as out of the box as it seems!
Leftover Taco Scramble also can be easily packed for lunch. (It’s good cold, too, even!)
Taco Scramble Stir-Fry
An easy stir fry with Tex-Mex flavors. This is a great fast meal for a busy night and is also delicious for breakfast!
- 1 pound grass-fed ground beef (or turkey, pork, venison, bison, etc.)
- 2 medium yellow onions, thinly sliced
- 2 bell peppers (any color), diced
- 2 medium yellow squash or zucchini, diced
- 1 large handful of fresh spinach (2-3 ounces)
- Spices to taste: I use about 1 tablespoon each of cumin, chili powder, garlic powder, salt, and fresh cilantro.
- Optional toppings: cheese, sour cream, salsa, avocado slices, cilantro, fresh lime
- Brown the ground beef until well cooked in a large skillet or wok over medium-high heat. Remove and set aside.
- Chop and add onions, peppers, and squash or zucchini to the pan and saute, stirring constantly, until starting to soften.
- Return meat to pan. Spice to taste (this will really vary by family preferences).
- Add fresh spinach and continue to cook just until spinach wilts.
- Remove from heat and serve with any desired toppings.