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quick and easy taco meat
This is an all-purpose Tex-Mex filling based on my mom’s recipe, with a few twists. You can use it in tacos, burritos, taco salad, nachos, and whatever else you can imagine. We made burritos last night, layering it on flour tortillas with refried beans, Monterey pepper jack cheese, Mexican rice, avocado, lettuce, and tomatoes. Then Dom used the leftovers for his lunch today, making nachos, layering it on a baking pan under the broiler with chips, cheese, refried beans, and then served with salsa on the side. You’re only limited by imagination with this one.
Ingredients:
- 1 pound 80-85% lean ground beef
1 small onion, finely chopped
1 tsp cumin
2 tsp chili powder
1/4 tsp cayenne pepper
1/4 tsp dried jalapeno flakes
1/4 tsp ground chipotle
1/2 tsp salt
1 tbs olive oil
Directions:
Heat oil in large skillet over medium high heat. Saute onion until it starts to brown. Add hamburger meat and stir. Add in spices. Stir until meat is completely brown. If there is excessive grease (shouldn’t be with lean meat), then drain in a mesh strainer before serving. We prefer not to use meat that is too lean because a little fat adds flavor and helps with browning.
Note: The jalapeno flakes and ground chipotle can be omitted for less heat or replaced with a bit more chili powder and cayenne.
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