On Monday, we met Eddie, a member of the University of La Verne’s food service team who has been working to prepare and serve food to the ULV community for twelve years. Some of Eddie’s first memories of being in the kitchen are of helping his mom make tortillas from scratch, and today he’s agreed to share a recipe that’s the perfect filling for a batch of freshly-made tortillas: an easy-to-prepare taco meat! Check out Eddie’s recipe below, and stay tuned for profiles and recipes from other Bon Appétit workers who are leading the way toward a more sustainable future.
prep time: 15 minutes
- 5 lbs. ground beef or turkey
- 1 large yellow or white onion, minced
- 2-3 medium carrots, minced
- 2 russet baking potatoes, peeled and minced
- 4 cloves of garlic, minced
- 1 Tbsp. oil
- cinnamon, dash
- nutmeg, pinch
- salt and pepper, to taste
Heat a large skillet on medium high heat. Sautée onion, carrots, and potato until soft. Remove and keep warm.
Return skillet to heat and brown beef or turkey. Remove fat if desired, and lower heat.
Add garlic, potato, onion, and carrot mixture. Season with salt, pepper, cinnamon, and nutmeg. Simmer until flavors marry, about five minutes.
Serve in hard or soft tortillas, in salads, or dips.
Add Eddie’s recipe to your own collection! Click below to download and print the first in our series of Real Food Real Jobs recipe cards today.