- Katie Lee Biegel adds brown lentils to taco meat for a secret fiber boost.
- The mixture adds 14 grams of fiber without changing the texture or taste of the meat.
- Works with any ground filling and multiple types of lentils for an easy meal upgrade.
Katie Lee Biegel just ditched her secret pantry ingredient because it adds a ton of fiber to taco meat — and it goes together so well that she said even her 5-year-old food sleuth daughter didn’t notice the addition. Maybe that’s because it’s the same color as the minced meat, or because of its soft consistency. Either way, you’ll be pleasantly surprised by the chef’s one-ingredient taco improvement. Spoiler alert: They’re lenses.
Biegel walked her Instagram viewers through the steps of making her delicious-looking taco meat recipe, starting by browning ground beef seasoned with a classic blend of spices including chili, cumin, garlic and onion powder. Then she added tomato paste—another pantry ingredient with rich, umami flavor.
The highlight comes in the last step, when she carefully mixes in a cup of brown lentils. When added last, they hold their shape, and 1 cup of barely-there legumes boosts your stir-fry’s fiber content by a whopping 14 grams (while stretching the meat to feed more people). To put that number in perspective, the average recommended daily amount of fiber for an adult is between 25 and 34 grams, so the extra grams you get in this recipe can help you reach that daily goal.
And we love their selection of toppings for fresh flavor and crunch: lettuce, cilantro, tomatoes, grated cheese, sour cream and a squeeze of lime. She wrapped everything in a small, soft flour tortilla and found that it reminded her of the comforting taste of a Taco Bell Taco Supreme—which is a real endorsement.
If you want to try this upgrade on your next Taco Tuesday, the good news—aside from all the added fiber—is that it works well with pretty much any filling and with several types of lentils. So don’t be afraid to include it in your favorite recipe and use up any cooked lentils you have on hand. Black, brown and green lentils work best as they tend to hold their shape better, while yellow and red lentils are generally sold shelled and/or split and will produce a much softer texture when cooked but would be just as tasty.
Oh, and the chef also shared two tips for achieving the perfect consistency that you might find useful: Add a small amount of water at a time to moisturize meat that’s a little too dry. And if the meat looks a little too runny, simply drain it on paper towels before returning it to the pan and moving on to the next steps.
Now that you all know how to make tacos as good as Katie’s, you can wow your family and friends with a big buffet-style dinner. We’ll let you decide whether or not you want to keep the lenses a secret and see if anyone notices – it’s such an under-the-radar addition that they probably won’t.
And if you’re lacking taco inspiration, we’ve got some FoodGood Recipes that won’t disappoint. Our favorites include these Crispy Sheet Pan Black Bean Tacos for tons of crunch and fiber, these super fun Taco Stuffed Sweet Potatoes that swap out tortillas for tender sweet potatoes, and this delicious Steak Taco Salad that makes for a fun weeknight dinner.
