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As written, this recipe tasted like plain hamburger! I had to do a lot of doctoring to give it flavor, such as tripling the chili powder and cumin, doubling the paprika, and adding some cayenne pepper. Even then it was missing something.
This has a lovely flavor. I used it to fill enchiladas, it is the perfect texture for this, it stays in place when you roll unlike a looser meat. I didn't feel I had to add cheese to keep the enchialdas together. This earns a stop in the repeats file!
This has become a staple recipe at my house. It is so easy to prepare and the flavor is the best! I like to make up packets of the flour and seasoning ahead of time so I can grab n' go on really busy nights. Thanks for posting such a tasty, time-saver recipe!
We did like this to use for burritos.However adding the flour mixture gave it a slightly odd pastey texture.I was out of onion powder, but since I already had plenty of sauteed onion in there, it seemed moot to add more.I had doubled the recipe, but found I needed to add more of the water and tomato sauce because it was too thick and sticking to the pan.Your seasonings are very good in it though. Thank you!
Great! Easy. We did not use the flour in the mix or the tomatoes at the end.
So happy to have found this recipe. The taste of the meat is great without being overwhelmed with spices. I used 1/2 c. tomato sauce, omitted the turmeric (didn't have any on hand), and added an extra 1/2 c. water because the mixture got quite thick. (Recipe doesn't say to cover it, so I didn't). Ate it in a hamburger bun and enjoyed every bite. TY for sharing, Amy!
Thank you so much for posting this recipe! I love taco meat but I don't eat onions, so I can't use those McCormick's flavor packets. This is just great. I of course left out the onion and onion powder and added more garlic and chili powder. I haven't even put it in a tortilla yet -- just ate some out of the pan. Thanks again.