Taco Filling

Recipe by Crabzilla
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large skillet (with available lid), brown the meats with the next 10 ingredients.
  • Make sure the meat is browned really well.
  • Add the Rotel tomatoes, chicken broth, and wine.
  • Bring to a boil.
  • Reduce to simmer until most of the liquid is absorbed and meat becomes very tender.
  • I put a lid half on for awhile and then take it off towards the end to help reduce the remaining liquid.
  • Garnish with fresh cilantro.
  • Serve in crispy taco shells, or warmed flour tortillas.
  • We top our tacos with shredded lettuce, diced tomatoes, sour cream, chopped black olives, sliced pickled jalepenos, salsa, and cheddar cheese.
  • This is a pretty basic recipe and if I have any left over, I'll dump a cup of cooked rice in and make untraditional stuffed cabbage rolls or even stuffed poblano peppers.
  • It's a jumping off point so you can play around with it and the spices to tailor it to your preference.
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