south-of-the-border essentials: awesome taco meat

How To Make south-of-the-border essentials: awesome taco meat

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  Step 1
  PREP/PREPARE
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  Step 2
  To make this recipe, you will require a pot or skillet large enough to hold all of the ingredients.
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  Step 3
  The Ground Beef I grind my own meats, and for this recipe I am using a lean chuck roast (80/20). You can get ground chuck from your local butcher; however, you could try other types of meat; even ground chicken or turkey.
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  Step 4
  Can You Freeze this Recipe? Absolutely, just put it into portion-size freezer bags (Ziploc), squeeze as much air out as possible, and pop into the fridge. It should be good for 4 – 6 months. When needed, let the bag defrost overnight in the fridge, then slowly heat up over low heat. FYI: If you use a vacuum sealer, you will extend the freezer time to about a year. I LOVE my vacuum sealer.
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  Step 5
  Gather your ingredients (mise en place).
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  Step 6
  Add the ground beef to a pot or skillet over medium heat.
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  Step 7
  Add the onion, if using.
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  Step 8
  As it cooks, break it up using a spatula or wooden spoon.
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  Step 9
  After it is cooked, drain off any grease, and add all the dry spices. Stir until the beef is coated in the spice mixture. Add the tomato sauce and beef stock, then stir and bring up to a simmer. Simmer until it begins to thicken, about 20 – 30 minutes.
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  Step 10
  PLATE/PRESENT
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  Step 11
  Serve with corn or flour tortillas and other fixings. Enjoy.
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  Step 12
  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!