Using Canned Tomatoes and Chilis in Taco Meat

Taco night is a beloved tradition in many households, and for good reason. It’s a fun, interactive way to enjoy a delicious meal with family and friends. But let’s face it, sometimes we need to shake things up a bit. Enter canned tomatoes and chilis – the secret weapons to transform your ordinary taco meat into something extraordinary.

Why Canned Tomatoes and Chilis?

Canned tomatoes and chilis are pantry staples that pack a flavorful punch. They’re convenient, affordable, and versatile, making them perfect for enhancing your taco meat. Here are a few reasons why you should consider incorporating them into your next taco night:

1. Flavor Boost: Canned tomatoes and chilis add a depth of flavor that can’t be achieved with fresh ingredients alone. They’re picked and canned at the peak of ripeness, ensuring maximum flavor.
2. Time Saver: Using canned goods can significantly cut down on prep time. No need to chop tomatoes or roast chilis – just open a can and you’re good to go.
3. Nutritional Value: Canned tomatoes and chilis are packed with vitamins and minerals. Tomatoes are rich in lycopene, an antioxidant that’s been linked to various health benefits. Chilis, on the other hand, contains capsaicin, which has anti-inflammatory properties.
4. Versatility: These ingredients can be used in a variety of dishes, not just tacos. From chilis and stews to soups and sauces, the possibilities are endless.

Choosing the Right Canned Tomatoes and Chilis

Not all canned tomatoes and chilis are created equal. Here’s a quick guide to help you choose the right ones for your taco meat:

Canned Tomatoes

1. Diced Tomatoes: These are versatile and can be used in a variety of dishes. They’re usually packed in tomato juice, which adds extra flavor.
2. Crushed Tomatoes: These are slightly thicker than diced tomatoes and have a smoother texture. They’re great for creating a thicker, more robust sauce.
3. Tomato Sauce: This is a smooth, pureed tomato product. It’s thicker than tomato juice but thinner than tomato paste. It’s a good base for creating a tomato-based sauce.
4. Fire-Roasted Tomatoes: These have a unique, smoky flavor that can add depth to your taco meat. They’re usually available diced or crushed.

How Long Does Dehydrated Meat Last?

Canned Chilis

1. Green Chilis: These are mild in heat and have a slightly tangy flavor. They’re often used in Mexican and Southwestern cuisine.
2. Chipotle Peppers in Adobo Sauce: These are smoked and dried jalapeños that are rehydrated and canned in a tangy, slightly sweet adobo sauce. They add a smoky, spicy flavor to dishes.
3. Red Chili Sauce: This is a thick, spicy sauce made from red chilis. It’s often used in Indian and Mexican cuisine.

How to Use Canned Tomatoes and Chilis in Taco Meat

Now that you’ve chosen your canned tomatoes and chilis, it’s time to put them to use. Here’s a simple recipe to get you started:

Ingredients

• 1 lb ground beef or turkey
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) diced green chilis
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper (optional, for added heat)
• 1 tbsp olive oil

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened about 5 minutes.
2. Add the minced garlic to the skillet and cook for another minute, until fragrant.
3. Add the ground beef or turkey to the skillet. Break it up with a spoon and cook until browned about 5-7 minutes. Drain off any excess fat.
4. Stir in the chili powder, cumin, paprika, salt, black pepper, dried oregano, and cayenne pepper (if using). Cook for another minute, stirring constantly.
5. Add the diced tomatoes and green chilis to the skillet, including the juice from the cans. Stir to combine.
6. Reduce the heat to low, cover the skillet, and let the mixture simmer for about 20 minutes. This allows the flavors to meld together.
7. Uncover the skillet and increase the heat to medium. Cook for another 5-10 minutes, until the mixture has thickened slightly.
8. Taste and adjust the seasoning if necessary. Your taco meat is now ready to serve!

Variations and Substitutions

The beauty of this recipe is its versatility. Here are a few variations and substitutions you can try:

1. Protein Swap: Instead of ground beef or turkey, try using ground chicken, pork, or even plant-based meat alternatives.
2. Vegetarian Option: For a meatless version, substitute the ground meat with a can of drained and rinsed black beans or pinto beans. You could also use crumbled tofu or tempeh.
3. Spice Level: Adjust the heat level to your liking. For a milder version, omit the cayenne pepper and use mild canned chilis. For a spicier version, add more cayenne pepper or use hot canned chilis.
4. Tomato Variation: Instead of diced tomatoes, try using crushed tomatoes or fire-roasted tomatoes for a slightly different flavor profile.
5. Chili Variation: Instead of green chilis, try using chipotle peppers in adobo sauce or red chili sauce. Keep in mind that these will change the heat level and flavor profile of the dish.

Storing and Reheating Leftovers

If you have any leftovers, they can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm the taco meat in a skillet over medium heat until heated through. You can also freeze the taco meat for up to 3 months. Thaw overnight in the refrigerator before reheating.

Beyond Tacos: Other Uses for Your Taco Meat

While this recipe is designed for tacos, don’t let that limit you. Here are some other ways you can use your taco meat:

1. Burritos or Burrito Bowls: Wrap your taco meat in a large tortilla with your favorite toppings for a hearty burrito. Or, serve it over rice for a burrito bowl.
2. Nachos: Spoon your taco meat over a plate of tortilla chips, top with shredded cheese, and broil until the cheese is melted and bubbly. Add your favorite nacho toppings and serve.
3. Stuffed Peppers: Hollow out some bell peppers and fill them with your taco meat. Top with shredded cheese and bake until the peppers are tender.
4. Chili: Add some beef or vegetable broth to your taco meat and simmer until it reaches your desired consistency. Serve with shredded cheese, sour cream, and chopped onions.
5. Enchiladas: Roll your taco meat up in tortillas, place them in a baking dish, and cover with enchilada sauce and shredded cheese. Bake until the cheese is melted and bubbly.