Tacos are one of the few dinners that I can make that my entire family eats. They may not all eat all parts of it, but I do not have to fix something special for each of the kids. Our taco night menu has been evolving and one of the best new additions is a crockpot of “refried” pinto beans. My friend, Kate, shared this one with me recently and it is so super easy.
It takes all day in the crockpot, which is fine by me, since I can throw it together first thing in the morning. And now that I keep dried pinto beans on hand, it’s an easy pantry meal. Pinto beans, onion, cumin, salt, garlic, jalapeno and water and 8 hours later (after draining and mashing with a potato masher) you have “refried” beans.
Recipe note: This is really salty, so I cut the salt in half.
And for the Taco Meat:
1 lb ground turkey
taco seasoning (we use this blend)
1/2 cup water
1 can light red kidney beans, drained and rinsed
1 cup salsa
Brown the turkey, add the seasoning, add the water and salsa. Cook until most of the liquid has evaporated, then add the kidney beans and cook until heated through.
We also serve a box of Mexican rice and beer. And top our tacos with cheese, sour cream, banana peppers and Chipotle or Habanero Tabasco.
Happy Friday everyone!