Beyond Beef Tacos
Bright veggies and vegan meat and cheese alternatives shine in this delicious, bulk prep taco recipe! 10 minutes of prep, 10 minutes on the stove, and 5 minutes in the oven will get this comforting meal on the table for you to enjoy today and throughout the rest of the week.
It’s TACO TUESDAY!
I did not actually develop this recipe on a Tuesday, but rather during a marathon weekend of cooking in which I perfected five new recipes (the last 3 days of February, 2021). Can confirm — eating these tacos on any day of the week is permissible.
Though I did not cook for most of my life and suffered the health consequences of the standard American diet (most notably, constipation), I find that inspiration for many of my recipes comes from the meals I did enjoy growing up.
My family had a regular rotation of memorable recipes including chicken piccata, Asian stir fried pork in soy and black bean sauce, chicken with goat cheese, butter chicken, red pepper pasta, and hard shell beef tacos loaded up with the works.
Indeed, the chicken theme was strong in my family. Unsurprisingly, it was my favorite meat. Then I discovered BBQ ribs at my grandma’s house. And the American cheeseburger at my college dining hall. As a new cook, I prided myself especially on my whole roast chicken prowess. Then I branched into pork, executing a winning succulent meal with perfect caramelization I shared with my then boyfriend. Finally, my affinity transitioned into steak and sushi. I loved it all — don’t even get me started on cheese.
But despite the palate pleasure I enjoyed, those foods didn’t make me feel good. In fact, for most of my life, I did not realize it was possible to feel as vitalized as I do now on a whole-food, plant based diet.
These tacos are my latest attempt to prove to you that anyone can be vegan. I was not born this way, and I have enjoyed all the same animal foods growing up that most people have. My goal is to emulate these familiar foods in my cooking, and demonstrate just how much is possible.
A vegan diet is far from a sacrifice — in fact, veganism is fundamentally anti-sacrifice. I continue to enjoy the same foods I’ve eaten throughout my life (including cheesy beef tacos!), and as a bonus, my palate for new foods has widened extensively. This way of eating is not a restriction, but an expansion. Including meat at the center of every meal is the true restriction in my view.
But we can save my vegan agenda for another article (compassion for animals, a habitable planet, and eradication of disease — forceful ideas, I know). For today, I hope you’ll give these delicious tacos a try, and leave me a rating and review!
Beyond Beef Tacos
Equipment
- Grater
- Cast iron skillet
- Large baking/casserole dish
Ingredients
- 1 lb package ground Beyond Beef
- ½ cup water
- 1 package Old El Paso taco seasoning original or other variety
- 1 package Old El Paso stand 'n stuff tacos (flat bottomed, set of 10)
- 1 package Field Roast Chao Tomato/Cayenne cheese shredded
- 2 diced bell peppers (one red, one green)
- ½ diced red onion
- 5-10 butter lettuce leaves chiffonaded (see above photos for visual cut demonstration)
- Kite Hill chive style cream cheese to taste
- Salsa of choice to taste
Instructions
- Preheat the oven to 350°F, and preheat a cast iron skillet on medium heat. Once pan is hot, add Beyond Beef and break up into crumbles. Stir occasionally until mixture starts to brown and pan is becoming dry, 5 to 8 minutes. Add ½ cup of water and package of taco seasoning, mix in well, and cook until pan is almost dry again, 1 to 2 minutes.
- Arrange 10 taco shells in a large baking dish. Distribute Beyond Beef between the shells, and distribute cheese on top. Place in oven to heat for 5 mins.*
- Remove from oven and top tacos with diced bell peppers and onion, lettuce, salsa, and chive cream cheese. Enjoy!