Entrée — Taco Meat (SPICYSeasoning) also for enchiladas by dvdlee

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Entree -- Taco Meat (SPICYSeasoning) also for enchiladas
Submitted by dvdlee on August 27, 2004 at 10:14 am

DESCRIPTION
Entree -- Taco Meat (SPICYSeasoning) also for enchiladas

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This is SPICY meat seasoning, but oh, so very good! It has more character than most, but children might not like it (Anglo children unexposed to a lot of Tex-Mex cooking that is!).

This is my favorite meat seasoning for Tex-Mex.

1 lb. ground beef
2 Tablespoons Garlic Powder (1 Tablespoon granulated garlic)
2 Tablespoons Chili Powder (I use Pensey's Medium, you may need more of a 'regular' chili powder)
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1 onion, chopped
1 4 oz. can chopped green chilis (optional)

Brown the meat and drain most of the fat

Add all of the dry ingredients all at once and the chopped onion. Mix well, then cover the skillet and simmer on very low heat for 20 minutes stirring occasionally. That's it.

Just before serving you can add a little medium or hot picante sauce to the meat along with the optional chopped green chiles. Mix well.

If you are making enchiladas, its really good to take 1/2 cup of the meat mixture and add it to the chili sauce (or gravy)

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