Ground Beef Taco Filling
- Yield 5 servings
This versatile beef filling can be used for dishes other than tacos.
- 2 tablespoons olive oil
- 1 pound ground chuck or sirloin
- 1 cup minced onion
- 1 tablespoon minced garlic
- 1/2 -- chopped green bell pepper, optional
- 1 tablespoon ground red chili powder
- 1 tablespoon ground comino (cumin) powder
- 1 teaspoon flour
- 1 tablespoon dried cilantro
- 1 teaspoon salt
- 1 -- (10-ounce) can Rotel or jalapeno diced tomatoes
- 1 cup water
- 1/4 to 1/2 teaspoon beef granules (if your ground beef is not flavorful enough)
- Pour oil into a large, deep skillet and bring to sizzling over high heat. Add ground meat. Use a flat edged spatula to break meat into small chunks, turning meat frequently. Continue to cook until there is no longer any pink in meat.
- Lower heat to medium high, add onion and saute about 3 to 4 minutes, then add garlic (and bell pepper) and saute an additional minute. Skim excess oil off meat.
- Add all remaining ingredients except beef granules, one at a time strirring well after each. Bring up to a boil, turn heat down to low, cover skillet and simmer for about 10 minutes. Remove lid, taste seasonings and reduce liquid by continuing to cook on medium high to high if necessary. Ensure filling doesn't scorch. After liquid is reduced by half, skim remaining fat off top. Test seasonings again and add beef granulaes if necessary. Stir well and simmer for a few minutes longer.
Recipe reprinted with permission from the Just for Mom’s Foundations’ Down Home Delicious (Peggy Touchtone Sholly, 2007).