RIO RANCHO TACO MEAT
Make and share this Rio Rancho Taco Meat recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 415, Fat 25.7, SaturatedFat 10, Cholesterol 115.7, Sodium 1343.8, Carbohydrate 12, Fiber 2.5, Sugar 6.2, Protein 33.3
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