Ingredients

Seasonal fruit

1 pound (450 g) extra lean ground beef (per recipe; 2 in one pan, 1 in another for lunches)

1 tablespoon onion flakes (15 mL)

1 cup ketchup (250 mL)

1 tablespoon prepared mustard (15 mL)

1 ½ teaspoons Worcestershire sauce (7 mL)

½ cup water (125 mL)

8 to 12 whole wheat buns

Meat mixture

½ teaspoon chili powder (2 mL)

½ teaspoon cumin (2 mL)

Small freezer zipper type bags

1 head green leaf lettuce

Individual bags of nacho chips (preferably plain and baked)

Plastic forks

1 cup grated cheddar cheese (250 mL)

Directions

1. Preheat oven to 375 F (190 C). Slice or cube your favorite seasonal fruit. Leave this out on the counter for an after school snack. Brown meat in a nonstick fry pan on medium-high heat. Add onion flakes, ketchup, prepared mustard, Worcestershire sauce and water to fully cooked meat. Stir, and then reduce heat to a low simmer. Slice buns and place them open side up on oven rack. Now, turn oven off! Crazy, you say? No way, this is the most amazing way to warm buns in the oven.

2. Meanwhile… Make lunches by mixing chili powder and cumin into meat mixture, then serve 1/2 cup (125 mL) meat mixture into the bottom of a small freezer bag. Roll it up so it forms a tube on the bottom. Freeze. Rinse lettuce in the salad spinner and spin dry. Keep in a vegetable bag in the fridge. Lay out 5 bags of plain nachos along with plastic forks. Before school, each child can stuff the frozen meat bag with lettuce and some grated cheddar. The frozen meat will keep it refrigerated. At lunch, open the nacho bag, crunch them into pieces, transfer lettuce and cheese to the nacho bag and warm up the meat. When meat is hot, add to bag as well. Enjoy your portable taco salad.

See more: Bake, Beef, Lunch, Fall, Main, Quick and Easy

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