By Rachel
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.
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.
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!
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!
