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Rio Rancho Taco Meat

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“In 'Don't Panic--Dinner's in the Freezer'”
READY IN:
1hr 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cooking Day: Brown onion and ground meat until no longer pink; drain excess grease.
  2. Add in salsa, taco seasoning, brown sugar, green chiles, garlic, salt, pepper, and red pepper; stir until well mixed.
  3. If you like your meat hotter, add more cayenne/red pepper flakes to taste.
  4. Add in water and simmer on low for 30-45 minutes until mixture has thickened and spices have had time to blend.
  5. If meat mixture is too thick, add more water and adjust seasonings.
  6. 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.
  7. Serving day: thaw meat; heat in saucepan on stove until heated through; serve in taco shells or soft, warm tortillas.
  8. Top with cheese, lettuce, sour cream, or any favorite toppings.

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