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Friday, August 19, 2011

Taco Meat...gotta love it

Taco's flexible.

We use it in Tacos, Burritos, Nachos (see photo at end of blog), Mexican Omelettes or even Taco Salad---you can also throw it into some dirty rice. Truth be told Mr. Man can eat Mexican food any night of the week

I make this at least once a week and keep it in the fridge.

Taco meat recipe
2 lbs ground beef
1 medium onion diced
5 garlic cloves minced
1 tsp black pepper
1 tsp creole seasoning
1 tsp sea salt
2 tbsp oregano
1 tsp basil
1/4 tsp ground cumin
4 tablespoons New Mexico Chili Powder (available in mild or hot) or CA chili powder is ok

Drain off liquid from canned ground and reserve broth for Spanish Rice.

saute all the herbs in about 3 tbsp of oil (any kind)

Once it is all warmed through and softened add the beef, turn heat to med high.

Smash the beef down with the back side of the spoon to break it up.

Season to Taste.

While the meat is cooking
chop 3 green onions
and a handful of cilantro

When the meat is completely cooked add 1 8oz can of tomato sauce and stir thoroughly. Adjust to taste (sometimes I add lemon pepper, sometimes I add hotsauce)

Add cilantro and green onion after you turn off the heat

Mix mix mix.

Layer your tortilla chips and cheese

Sprinkle Meat and Spanish Rice

Add Salsa (we have 2 cases of herdez still in preps) but we also have home canned.

Add bellpepper and Jalapeno
Add MORE cheese.

Microwave for 90 seconds

Here is a secret to putting up the taco meat.
Let it cool completely before you store it in the fridge.
It keeps longer than 1 week in the fridge this way - but it will probably be in your family's belly before a week passes!
I would advise to cook 4 jars or 4 lbs of beef and just leaving it there - trust me it will be gone!

Happy Cooking! Happier Prepping!

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