Rio Rancho Taco Meat

Categories: Ground Beef, Main Dish, Tex-Mex

Ingredients

• 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

Directions

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.

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