Rio Rancho Taco Meat

Name: Rio Rancho Taco Meat
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4-6 serving(s)
Ingredients: 1 medium onion, diced; 1 1/2 lbs ground beef; 1 cup salsa (mild or medium or hot); 4 -5 tablespoons taco seasoning (or 1 pkg. taco seasoning); 1 1/2 teaspoons brown sugar; 1 (4 ounce) can diced green chilies; 1 teaspoon garlic powder (or 2 cloves garlic, minced); 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon cayenne or 1/4 teaspoon red pepper flakes; 3/4 cup water

Submitted by ratherbeswimmin

"In 'Don't Panic--Dinner's in the Freezer'"

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Ready In:: 1hr 15mins
Ingredients:: 11
Serves:: 4-6

ingredients

1 medium onion, diced
1 ¹⁄₂ lbs ground beef
1 cup salsa (mild or medium or hot)
4 -5 tablespoons taco seasoning (or 1 pkg. taco seasoning)
1 ¹⁄₂ teaspoons brown sugar
1 (4 ounce) can diced green chilies
1 teaspoon garlic powder (or 2 cloves garlic, minced)
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper
¹⁄₄ teaspoon cayenne or 1/4 teaspoon red pepper flakes
³⁄₄ cup water

directions

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