Mild Mexican Ground Beef
"Use this recipe as a filling for tacos, burritos or even enchiladas. Add more or less chili powder depending on your family's tastes. This recipe is in the mild/medium range, and is suitable for children."
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1⁄4 cup flour
- 1⁄2 cup water
- 1⁄2 cup tomato sauce
- 1⁄2 tablespoon chili powder (I use ancho chili powder)
- 1⁄2 teaspoon paprika
- 1⁄8 teaspoon cumin
- 1⁄8 teaspoon turmeric
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 1 teaspoon salt
directions
- In a large skillet, saute onions and garlic in olive oil until soft and clear.
- Do not brown.
- In a small bowl, mix together spices and flour.
- When onions and garlic are cooked through, add ground beef to the pan.
- Immediately add flour/spice mixture and mix completely with the meat in the skillet.
- Add tomato sauce and water, and stir well to incorporate.
- Simmer over medium-low heat for 20 minutes.
- Serve in taco shells or tortillas.
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Reviews
-
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.
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RECIPE SUBMITTED BY
Amy - Ellie's Mommie
Tampa, FL
I live in Florida with my mother and my daughter. I stay at home, so I have time to really get into cooking. I grew up cooking for my mom and my brother, and they both say I am one of the better home cooks they've met! But since my mom's idea of cooking is opening soup cans and my brother lives in NYC and eats out a lot, that may not be saying much!
I am one of those people who reads cookbooks just for fun, even when I am not looking for a recipe. My favorite cookbook is "The American Woman's Cookbook" from 1930-something. My grandmother had a copy of it, and my mom found a copy for herself years ago (updated for the 1960's) and she gave me that copy when I moved out on my own. I like it more than "modern" cookbooks because it has actual recipes in it; not just heat and eat steps! When your recipe requires you to use your can opener and packet opening scissors more than your knife and spice cabinet, something is wrong!
Right now, I am trying to learn to cook the cuisines of Asia, mostly India and Vietnam. I am also trying to learn to bake bread. My mom may not be able to cook without Campbell's soup, but she can bake homemade bread like no one else!
