Jim'S Taco Meat

• 6 lb. cheap ground beef or 5 lb. good ground beef
• 3/4 tsp. black pepper
• 2 1/4 tsp. salt
• 3/4 tsp. minced garlic (dry)
• 1 small potato, shredded
• 4 tsp. each soy sauce and Worcestershire sauce
• 1 medium onion, diced
• 1/4 tsp. white pepper (substitute 1 1/4 tsp. black pepper)
• 3/4 tsp. oregano
• 1/2 tsp. Adolph's seasoned meat tenderizer

1. Separate meat so it is loose and brown in an uncovered deep 5-quart pot.
2. When browning is completed, drain juices into bowl. Put meat back into pot and add 5 to 6 teaspoons juices, discarding the rest.
3. Add all ingredients.
4. Mix well and, covering pot, cook over lowest heat possible, for 5 or more hours, stirring about 30 minutes.
5. After 4 hours, taste occasionally, and add more of whatever ingredients you want to highlight.
6. You should be aware however, that the longer you cook the mixture, the better the flavor develops and adding more of an ingredient is rarely needed. When done, put about 1 serving spoon of meat in each taco shell and top with whatever degree of "hot" taco sauce you desire.
7. I personally prefer a mild taco sauce such as La Victoria chili dip along with shredded lettuce, chopped tomatoes and shredded Cheddar cheese or anything else you prefer.
8. If any meat is leftover, it may be frozen.
9. Makes 3 large tacos.

cheap ground beef, black pepper, salt, garlic, potato, soy sauce, onion, white pepper, oregano, tenderizer

Taken from www.cookbooks.com/Recipe-Details.aspx?id=587226 (may not work)