When I first got married, I made taco meat the same way my mother always had, 1 lb ground beef + 1 seasoning pkt and water = taco meat. But as I got older, and money got scarcer, I began experimenting with ways that I could make everything stretch further, including our meat. Meat is expensive, so I really want to get the most bang for my buck. I started out just adding a can of tomatoes to my taco meat. That was received well; the tomatoes stayed on the tacos better because they were already in the meat, and it was one less thing to balance on top. The latest thing I've added is cooked pinto beans. I put these in our chili, so it seemed like a natural pairing for the taco meat. It is super YUMMY! My husband isn't that into beans, and he even liked it - score! I also learned to stretch the meat even further by not serving tacos, but making nachos or taco salads instead. This makes it easy for Joe and I to fill up with using little meat. A pound of beef now makes at least 6 meals + leftovers for us, just by using the above tips!
