Rio Rancho Taco Meat

In 'Don't Panic--Dinner's in the Freezer'

• Ready In: 1 hr 15 mins
• Serves: 4-6

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.