Sunday, March 4, 2012

Beef Taco Filling


Taco Meat




This is another one of those recipes that almost never goes to waste and it is quick, simple, and inexpensive.  I have never be able to predetermine how much everyone is going to eat, so I usually make enough so that there will always be some left over.  Well this is another one of those recipes that I try to make twice as much as will be eaten in one meal.  It can be used as a topping for nachos, mixed in with a salad for a taco salad, or added to a Rotel or Queso dip.

Tacos are usually among one of our family favorites.  This is a simple made from scratch taco meat filling. Serve with re-fried beans and any combination of warm flour tortillas, warm corn tortillas, warm crispy taco shells, or flat chalupa shell.
  
Additional suggested condiments, mild cheddar cheese, sour cream, diced tomatoes, finely chopped cilantro, your favorite salsa or hot sauce. 

The Ingredients 

2 tablespoons oil (I prefer Canola or peanut oil)
1/2 med large yellow or white onion
2-3 Cloves of Garlic finely chopped
2 – 2.5 lb hamburger meat (lean 80/20 to 90/10, (20% to 10% fat content)
Spice mix as follows
1 teaspoon McCormick Chipotle Chili Pepper.  
1/2 teaspoon ground cumin
2 Tablespoons McCormick Chili Pepper  (or your favorite chile powder)
1/2 tablespoon paprika
Special note:  If you do not have or your store does carry the McCormick Chipotle Chili Pepper add an additional tablespoon of chili powder plus 1/4 teaspoon Cayenne pepper.
Water
Salt

Preparation 

Use a heavy skillet, I use a 12” cast iron skillet
Heat skillet over medium heat then add oil, be sure oil covers the bottom of the pan
Cook Onions over medium heat until translucent - approx 5-6 minutes Stir often
Add garlic cook approx another 1-2 minutes stir often do not allow garlic to burn.  If garlic starts to turn brown add meat (a little water if necessary to stop from burning)
Add meat, Cook until brown breaking up with the edge of the spatula.
Add spice mix (depending on your personal taste you may want to start with 1/2 of the spice mixture)
add 1/4 cup water (this allows the meat to soak up the flavor of the spices)
Reduce heat to low cook 30 minutes (it can cook longer if the rest of the meal is not ready add water to keep from drying out)
Stir every 5-10 minutes salt to taste approx 1/4 tablespoon.

Clifton

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