Taco Filling

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: 45 mins
• Serves: 4
• Yields: 6 cups

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.