I felt like cooking up a little something today and decided that using some of the stuff that I had on hand in the kitchen and pantry would be a very good idea. With that in mind I took the chopped meat out of the freezer and decided to go from there and see what I could come up with. There was an extra can of Goya Black Beans in the cabinet (and while I like having them on hand I didn’t need as many as were stockpiled). Then I realized it might be wise to use the recently opened package of mushrooms since they tend to turn a lot faster on the warmer days. My goal was to spice this mixture up but since I had half a package of the Ortega taco building kit I just used that. It would work under the circumstances.

Step One: Brown the chop meat, drain some of the drippings. The rest will be absorbed by the beans and mushrooms.
Add your spice mixture.
Add the beans and mushrooms and cook them all together for a few minutes. Done.

Here is the mixed up ingredients after being cooked up together. I apologize for no real preparation photos in this one, but there was really no need to. I’ll line them out before closing up on this little piece since they were easy and quick for anyone to put together.



I decided to take this concoction and use it between Pita bread and then run with your standard taco ingredients of tomato, lettuce and some cheese. I doused it with hot sauce but not the pepper water of tobasco but instead used the John’s Red Hot brand which I find to be a little richer in taste. Of course I would gladly try any number of the different sauces that some of my friends have launched on the side but I didn’t have any of them on hand. The photos below show the finished product minus the sauce. Taking the photos after adding the hot sauce might have been a little messy.



Ingredients:
1LB Chopped Meat
2 segments from a garlic clove
1 Package of Mushrooms
1 Can of Goya Black Beans
Spice Of Choice

Preparation and Cooking Time: No more than ten minutes.

Oh yes and before I forget, you can even use this mixture with a Spanish rice or the Zatarain’s dirty rice which I absolutely love. It would work out being laid over the top of the rice or even blended in with it. Whatever you prefer. OK that’s all I have for you right now.