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
- Cooking Day: Brown onion and ground meat until no longer pink; drain excess grease.
- Add in salsa, taco seasoning, brown sugar, green chiles, garlic, salt, pepper, and red pepper; stir until well mixed.
- If you like your meat hotter, add more cayenne/red pepper flakes to taste.
- Add in water and simmer on low for 30-45 minutes until mixture has thickened and spices have had time to blend.
- If meat mixture is too thick, add more water and adjust seasonings.
- 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.
- Serving day: thaw meat; heat in saucepan on stove until heated through; serve in taco shells or soft, warm tortillas.
- 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)