Spring Hill Ranch's Taco-Burrito Meat Filling

Wiley P

By
@WileyP

This is a great Americanized filling that can be used in tacos, burritos, in eggs, salads, on a taco/burrito bar and a hundred other dishes. Add some chopped potatoes and eggs for a breakfast burrito filling. It makes a bunch, and does really well in the freezer for a quick dinner. I made this for my crew when we were on night shifts and finally wrote it down about 20 years ago. In lieu of the chili powder, cumin, granulated garlic cocoa powder and cinnamon, you can use 3 rounded tablespoons of Spring Hill Ranch's Southwestern Seasoning, available here at JaP.


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Comments:

Serves:

makes 5-6 cups of filling

Prep:

20 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

1/2 lb
bacon, finely chopped
1/2 lb
bulk chorizo meat
1 medium
onion (yellow, white or red). finely chopped
2 1/2 lb
80/20 lean ground beef
1 can(s)
(7 ounces) chopped green chiles
2 Tbsp
chili powder (new mexico style if available)
1 Tbsp
finely chopped cilantro (or 1 teaspoon crushed dried cilantro)
1 tsp
ground cumin
1/2 tsp
cocoa powder
1/4 tsp
granulated garlic
1 pinch
ground cinnamon
1/2 c
good water
1 or 2 medium
chile jalapeños, seeds removed, diced (optional)

Directions Step-By-Step

1
In a 14” skillet or deep 12” fry pan over medium-high heat, fry the bacon until it is just cooked, about 3 minutes. Add the chorizo meat and cook it until it is slightly browned, about 3 minutes. Add the onion and cook it until it is translucent, about 5 minutes. Add the beef and cook it, stirring often, until it is browned, about 5 minutes.
2
Add the diced green chilies, chile powder, cilantro, cumin, cocoa powder, granulated garlic, cinnamon, and jalapeños (if using) and stir well to combine.
3
Add the water and stir well. Reduce the heat to simmer. Simmer uncovered for 20-30 minutes. Drain off any remaining water and/or drippings.

About this Recipe

Course/Dish: Eggs, Beef, Salads
Main Ingredient: Beef
Regional Style: Southwestern