Taco Filling

Submitted by Kellens mum

"Make ahead and freeze in portions. Great in tacos, on taco salads, or spooned over roasted sweet potatoes. Found in Everyday Food magazine and posting here for safekeeping."

 

• Ready In: 45mins
• Ingredients: 10
• Yields: 6 cups
• Serves: 4

ingredients

• 1 tablespoon vegetable oil
• 3 medium onions, finely chopped
• 6 garlic cloves, minced
• 1 jalapeno, minced (optional and you may remove seeds and ribs)
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 lbs lean ground beef
• 1 (28 ounce) can crushed tomatoes
• coarse salt

directions

1. Heat oil in large skillet over medium-high heat. Add onions; cook until softened, about 5 minutes. Add garlic, jalepeno, chili powder, cumin, and coriander; cook, sstirring, 1 minute.
2. Add beef; cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Stir in tomatoes; cook, stirring occasionally, until liquid has evaporated, 15-20 minutes. Season generously with salt.
3. To freeze: Cool filling completely, then divide among small airtight containers; freeze up to three months. Before using, defrost overnight in the refrigerator.