Grandma Hope's Taco Filling
- 6 lbs. lean ground beef, browned and drained
- 2 green peppers, chopped
- 1 yellow onion, chopped
- 6 potatoes, peeled and grated (use hashbrowns if you'd like)
- 6 carrots, peeled and grated
- 1 pint ketchup
- 1- 46 oz. can tomato juice
- 3 packages taco seasoning (season to taste)
In a very large pot or electric skillet, brown ground beef and drain off fat. Add peppers, onions, potatoes and carrots. Stir until combined. Add in ketchup, tomato juice & taco seasoning.
Simmer for about 3 hours, or until veggies are tender. Makes enough for a very large crowd, or for placing in tupperware containers and freezing until needed. Perfect for tacos, nachos, taco salads, etc.
This was really tasty, actually. I had a little bag of meat, what- 1/2 lb or something?, and after all the potatoes and stuff were added there was actually a lot of taco meat! Awesome. This is great for big family dinners or reunions and stuff. The potatoes bulk it up, the carrots are hidden tasty veggies, though I do recommend you grate them rather than chop them because they'll disappear better if they're grated. The potatoes disappear, though you can taste them just a little. I didn't have tomato juice, so I used crushed tomatoes and some water. I also pretty much halved and halved again this recipe for my family. You just kind of eyeball it. Also- to save time, because for sure I did not plan for 3 hours of simmering time, I nuked the potatoes and carrots in the microwave to soften them (don't overcook the potatoes) and then combined them with the cooked beef and onions. The kids liked these tacos. I made sure not to make them too spicy.