Midwest Tacos with Root Vegetables
  • 1½ ham, chopped
  • 1 cup collard greens, chopped
  • 1 cup red cabbage, shredded
  • 1 cup young Brussels Sprouts
  • ¾ cup sweet potato, cubed
  • ½ cup parsnips, sliced and halved
  • ½ cup sweet red bell peppers, diced
  • 1 cup cheddar cheese, shredded
  • 6 - 8 taco (hard or soft) shells
  • Kosher Salt, to taste
  • Fresh Cracked Black Pepper, to taste
  1. Add a single tbsp of olive oil in a skillet over medium heat and brown chopped ham. When finished place ham in an oven safe dish in a in a 190 degree oven to keep warm.
  2. Using the same skillet add 1 tbsp of olive oil, sweet potatoes and parsnips cook until the flesh of potatoes can be pierced easily with the tines of a fork, salt and pepper to taste, place potato ans parsnips into a bowl and set aside.
  3. If skillet needs additional oil add 1 tbsp, when oil is hot add collard greens, red cabbage and Brussels sprouts, saute until greens and cabbage are just wilted but still a bit firm. Do not overcook. Add salt and pepper to taste, placed into a bowl and set aside.
  4. Saute diced sweet red bell pepper until bright red, remove from heat and set aside.
  5. In a large bowl combine chopped ham, root vegetables, greens, Brussels sproouts and sweet red bell peppers, toss until well mixed. Fill taco shells with mixture, add shredded cheddar cheese and top with Spicy Brown Mustard Sauce.
  6. Serve.
  7. Spicy Brown Mustard Sauce
  8. Ingredients:
  1. /2 cup spicy brown mustard
  2. /2 cup mayonnaise
  3. /3 cup honey
  4. /4 fresh cracked black pepper
  5. Directions:
  1. In a bowl add spicy brown mustard, mayo, honey and fresh cracked black pepper.
  2. Whisk together until ingredients are combined.
  3. Drizzle over tacos.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/leftover-ham-tacos-with-root-vegetables/