Rio Rancho Taco Meat

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READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cooking Day: Brown onion and ground meat until no longer pink; drain excess grease.
  • Add in salsa, taco seasoning, brown sugar, green chiles, garlic, salt, pepper, and red pepper; stir until well mixed.
  • If you like your meat hotter, add more cayenne/red pepper flakes to taste.
  • Add in water and simmer on low for 30-45 minutes until mixture has thickened and spices have had time to blend.
  • If meat mixture is too thick, add more water and adjust seasonings.
  • 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.
  • Serving day: thaw meat; heat in saucepan on stove until heated through; serve in taco shells or soft, warm tortillas.
  • Top with cheese, lettuce, sour cream, or any favorite toppings.
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