Postpartum Freezer Food Project of Doom: Taco Filling

I still have a couple of freezer food posts to post that I started before Baby Lou Who arrived, so here’s the first of them.

Today I made a double batch of taco filling. I got three 2.5 cup portions out of it, which I froze in quart bags.

1 1/4 c water
1/2 c walnuts
1 clove garlic
1 T nutritional yeast
1 tsp salt
1 T taco seasoning (see below)
1 c bulgur wheat
8 oz can tomato sauce

Place first 6 ingredients in blender and blend. Place bulgur and tomato sauce along with blended stuff into pan. (Alternatively you can mix it all up just in the pan and hand-chop the walnuts, which is what I do – I like the extra texture.) Mix well and bring to a boil. Reduce heat, cover, and simmer 5 minutes. Remove from heat and let sit, covered, 10 minutes. Use as is or brown in a nonstick skillet.

NOTE: If you want just plain “ground beef”, substitute 1 T beeflike seasoning (such as Beaf) for the taco seasoning. You can still use the tomato sauce if you like or just sub 1 cup water instead.

taco seasoning

I store my taco seasoning in an old jam jar.

Taco Seasoning
2 T onion powder
3 T paprika/smoked paprika
2 T salt
1 T garlic powder
1/4 c cumin
1/4 c California chili powder

Mix all together and store in airtight container.

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Categories: entrees, freezer meals, lunch, recipes, substitutions, vegan | 4 Comments

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4 thoughts on “Postpartum Freezer Food Project of Doom: Taco Filling

  1. Pingback: Vegan Month of Food, Day 4: Mexican Lasagna | Too Cheap for Pine Nuts

  2. Pingback: Vegan Month of Food, Day 13: ‘Mater-Tater-Tot Casserole | Too Cheap for Pine Nuts

  3. Pingback: Vegan Month of Food, Day 14: Shepherd’s Pie | Too Cheap for Pine Nuts

  4. Pingback: Spanish Rice | Too Cheap for Pine Nuts

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