I never knew there was anything better than taco meat seasoned with a Taco Bell or Old El Paso  seasoning packet....until I met my friend Laura, and she introduced me to the best taco meat EVER!  Now I don't think I will ever go back to plain old seasoning packets - unless I am in major pinch.  This recipe makes allllllll the difference when making a plate of nachos.  You will not regret the extra prep time!

Here is what you will need for the taco meat:
2 teaspoons vegetable oil or corn oil
1 small onion , chopped small (about 2/3 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/ 2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Salt
1 pound 90% lean ground beef, or leaner
1 cup tomato sauce
1/ 2 cup low-sodium chicken broth
1 teaspoon brown sugar
2 teaspoons vinegar (preferably cider vinegar)
Ground black pepper

Optional other ingredients (if making nachos):
Tortilla chips
Cheese (good quality cheeses always taste better and produces less oil)
Pickled/preserved jalapenos
Sour cream
Onions (I used red and scallions)
Cilantro, chopped
Hot sauce

Directions:
Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes.

Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. 

Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. 

Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.

After your taco meat is done cooking, let it sit while you prepare the rest of your nachos (or tacos, burritos, etc).  This time I made nachos, so I layered my favorite tortilla chips (Ann Arbor Tortilla Company chips are the BEST!) on a baking dish, shredded good quality sharp cheddar and Monterey jack cheese on top and cooked them until the cheese was melted (just a few minutes so you don't burn the chips).  Then I topped them with taco meat, jalapenos, sour cream, onions, cilantro, and hot sauce.

Enjoy!

Note: Using lean, higher percentage beef is important because you don't drain the meat after cooking it, which means all the fat that comes out from cooking goes in your mouth...I mean, this TASTES good, but is pretty nasty and unhealthy!

I made these delicious little treats to dip in our Butternut Squash Soup.  I combined good quality sharp chedder, white cheddar and parmesan to get a salty, strong flavor to go with the somewhat sweet soup.  I grilled them on this awesome cheddar semolina loaf of bread which turned out to be the perfect consistency for grilled cheese - it was crunchy on the outside and chewy on the inside - perfect!  I am a sucker for great grilled cheese...

What you'll need:
Parmesan cheese (fresh block, NOT pre-grated stuff)
Extra Sharp yellow cheddar cheese
White cheddar cheese
Butter
Good quality bread, I used semolina, sliced about 3/4 of an inch thick

Directions:

Slice your bread about 3/4 inch thick, slicing enough for however many sandwiches you are making.  Thinly slice enough of the two cheddar cheeses to make a single layer covering one side of the bread slices.  Thinly slice the parmesan and put a couple crumbled pieces on the all ready sliced pieces of cheese.  Put the other slice of bread on top and heat your griddle to medium.  Melt a good amount of butter on the griddle and place your sandwich on.  Cook for a few minutes on each side (adding butter to the griddle the first time you flip it over) until golden brown and cheese is melted.

Enjoy alone or dipped in your favorite soup - or my Butternut Squash Soup!