Rio Rancho Taco Meat

• 1 medium onion, diced
• 1 1/2 lbs ground beef
• 1 cup salsa (mild or medium or hot)
• 4 -5 tablespoons taco seasoning (or 1 pkg. taco seasoning)
• 1 1/2 teaspoons brown sugar
• 1 (4 ounce) can diced green chilies
• 1 teaspoon garlic powder (or 2 cloves garlic, minced)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne or 1/4 teaspoon red pepper flakes
• 3/4 cup water

1. Cooking Day: Brown onion and ground meat until no longer pink; drain excess grease.
2. Add in salsa, taco seasoning, brown sugar, green chiles, garlic, salt, pepper, and red pepper; stir until well mixed.
3. If you like your meat hotter, add more cayenne/red pepper flakes to taste.
4. Add in water and simmer on low for 30-45 minutes until mixture has thickened and spices have had time to blend.
5. If meat mixture is too thick, add more water and adjust seasonings.
6. Cool; place in freezer bag; remove as much air as possible, and seal; take a cake pan, or a pan that has sides, and lay the bag flat in it; place the pan in the freezer and "flash freeze"; once it is frozen, remove from pan and stack inside your freezer.
7. Serving day: thaw meat; heat in saucepan on stove until heated through; serve in taco shells or soft, warm tortillas.
8. Top with cheese, lettuce, sour cream, or any favorite toppings.

onion, ground beef, salsa, taco, brown sugar, green chilies, garlic, salt, pepper, cayenne, water

Taken from www.food.com/recipe/rio-rancho-taco-meat-431617 (may not work)