SPICY TACO MEAT

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This is my tried and true for either soft or hard shell taco filling. It's nice and spicy, tangy with a fair amount of tomato flavor. Tweaked from Cook's Illustrated.

Provided by greysangel

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon oil
1 small onion, chopped
3 garlic cloves, minced
2 tablespoons chili powder (Penzey's medium hot)
1 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon cayenne
1 lb 90% lean ground beef
1/2 cup canned tomato sauce
1/2 cup canned chicken broth
1 teaspoon brown sugar
2 teaspoons cider vinegar
black pepper

Steps:

  • Heat oil over med. heat for 2 minute
  • Add onion and cook until softened - approx 4 minute
  • Add garlic and spices.
  • Cook until fragrant approximately 1 minute.
  • Add beef & cook 5 minutes.
  • Add tomato sauce, chicken broth, brown sugar & vinegar.
  • Reduce heat and simmer uncovered approx 20 min and stir until no more chunks remain and until it is the "wet" consistency you want.
  • Season with pepper and salt if needed.

Nutrition Facts : Calories 275.7, Fat 15.9, SaturatedFat 5.3, Cholesterol 74, Sodium 499, Carbohydrate 7.7, Fiber 2.3, Sugar 3.6, Protein 25.5

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