A Matter of Semantics

I'm a fan of "planned overs." It sounds so much better than leftovers, don't you think?

If I'm getting a skillet dirty by browning hamburger, I usually brown more than I need for one meal. I then stick it in the refrigerator, where it can become something entirely different the next day.

But I recently had taco meat leftover from a PEO luncheon. We made taco salads for the ladies luncheon, and then I made them for Randy & myself the next day. But with some of the remaining taco meat, I tried a new recipe, Taco Burgers from Food.com.

They will definitely be on the menu again for supper or for a hot meal to take to the field.

Taco Burgers

1 lb. hamburger
1 medium onion, minced
1 envelope taco seasoning
1 cup shredded lettuce
1 large tomato
1 cup shredded Cheddar cheese
Taco sauce (not picante, but the smooth sauce)
6 hamburger buns

Brown hamburger and onions in a skillet on medium high heat until meat is no longer pink. Drain well. Add taco seasoning (don't add water to the mix). Toss with the meat to coat, cooking for about 5 minutes longer.

Lightly butter the inside of the buns and toast in skillet or under broiler until nicely browned. (I also sprinkled grated cheese on the buttered buns before broiling.) Top each hamburger bun with taco meat, shredded lettuce and tomato and drizzle with taco sauce.

A recipe note: I already had my taco meat prepared from earlier. I usually get taco seasoning from Glenn's Bulk Food store near Hutchinson, but any packaged mix will do or you can make your own taco seasoning with spices in your cabinet.

If you're looking for another way to use leftover/planned over taco meat, try Taco Pizza. It's another favorite around here.

Or use planned-over taco meat in this Chuckwagon Tortilla Stack. It's a recipe from our daughter Jill's kitchen.

Enjoy!

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