Soft Tacos with Ground Beef, Lentils, and Jicama

I’m hoping the above title description doesn’t sound gross to you. It was actually pretty good.

I had some cooked up brown (green) lentils in the fridge, left over from some other thing I made for lunch a few days ago. I decided to throw them into my taco meat to extend it.

What I did was brown up about 1 pound of lean ground beef, and then drain off the excess grease. Since this was pretty lean, there wasn’t much to drain off. I then added about a cup of the cooked lentils, but didn’t tell anyone (shhhh!). I also added one diced red pepper, since those were on sale this week too (the deal was 10 for $10, with the 11th one free), and one diced onion.

I seasoned the taco meat with a generous pinch of each:

• chili powder
• cumin
• coriander
• salt
• MSG free onion soup mix
• garlic
• hot pepper flakes

I also added a small can of tomato sauce, and allowed it to simmer for about a half and hour.

For the tacos, we used whole wheat tortillas for everyone but me (I just had mine on the plate, with no tortilla). I added lettuce (romaine), onions, chopped Jicama, chopped red peppers, and some all natural taco stand sauce (I used the Meijer store brand, which has no funky ingredients).

The jicama on the tacos was interesting…and you couldn’t even taste the lentils.