Ground Beef Taco Filling
- Yield: 5 servings
- 2tablespoons olive oil
- 1pound ground chuck or sirloin
- 1cup minced onion
- 1tablespoon minced garlic
- 1/2-- chopped green bell pepper, optional
- 1tablespoon ground red chili powder
- 1tablespoon ground comino (cumin) powder
- 1teaspoon flour
- 1tablespoon dried cilantro
- 1teaspoon salt
- 1-- (10-ounce) can Rotel or jalapeno diced tomatoes
- 1cup water
- 1/4 to 1/2teaspoon 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).