We had a GREAT time this morning at our momstown Milton Junior Chef program! We made delicious tacos, and everyone – moms and tots got to enjoy lunch together! We started off by measuring out our spices into a bowl. Our friends took turns with the measuring spoons, adding chili powder, cumin and salt.
Our ground beef was cooked in advance to save some time. When cooking with kids, they don’t tend to enjoy waiting for the cooking stage! Thinking ahead and modifying your preparation of a recipe is always a good idea! Today I was excited to have two great sous chefs offer assistance, so while the rest of us continued in preparing our ingredients, they got busy cooking our chopped onions at the stove!
While the onions and spices were being cooked, the kids spent some time dumping the canned pinto beans out and rinsing them. They also took turns spooning out 1/2c of fresh salsa and one cup of tomato sauce into a measuring cup. All of this was added to our pan, along with the cooked ground beef.
While the delicious smelling taco mix simmered on the stove, the Junior Chefs took some time to rip up some crisp romaine lettuce and shred some cheddar cheese for topping our tacos.
At last, time to assemble and eat our tacos. Our version is a healthier choice cutting out a great deal of sodium vs the packaged taco seasoning, and also adding healthy pinto beans. It was great to sit down with our kids and enjoy lunch that we made together.
Here’s the recipe: 1 lb lean ground beef (you could also use ground chicken or turkey)
1 small onion, chopped
1 teaspoon olive oil 1 tablespoon chili powder (we used mild chili powder) 1 1/2 teaspoons ground cumin 1/2 teaspoon salt 1 (15-ounce) can pinto beans, rinsed and drained 8oz canned tomato sauce 3/4c water 1/2c salsa taco shells toppings of your choice
Cook ground beef in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well. Remove beef; wipe skillet with a paper towel.
Sauté onion in hot oil in same skillet over medium-high heat. Add chili powder, cumin, salt, and beef. Cook 5 to 7 minutes, stirring occasionally.
Stir in beans, tomato sauce, 3/4 cup water, and salsa.
Mash pinto beans in skillet with fork, leaving some beans whole.
Bring to a boil; reduce heat, and simmer, uncovered, 8 to 10 minutes or until liquid is reduced.
prepare toppings and enjoy your tacos!
I hope you enjoy this meal with your kids one day soon! I’m looking forward to trying it next time without the meat, using double the beans. Cooking together is such a pleasure, and it always seems that kids are more interested in eating meals that they have had a hand in preparing. We call it “the magic of Junior Chef” because we often have parents expressing surprise at what their child will eat while at the program that they won’t eat at home!
momstown is proud to offer programs based on our 6 Program Pillars. If you haven’t been to a momstown Milton Junior Chef event, please check one out soon. We hold this event monthly and it is always a great time for all.
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