Wednesday, May 21, 2008

Beef Taco Filling

I can't recall if this is a Martha Stewart recipe or Real Simple...but it's a "Real Good Thing!" (that should cover my bases)

I love this taco filling, it's easy and you can freeze it. I have given it to expectant friends to pull out of the freezer for an easy meal after their little babies come into the world. Everyone loves this...we usually make it into tacos, but you could also use it in taco salad, on top of baked potatoes, or even add it to stews. I usually leave out the jalapeño so the boys will eat it, it is plenty spicy without it.

Makes 6 cups; Prep time: 30 minutes; Total time: 45 minutes

1 tablespoon vegetable oil

3 cups finely chopped onions (about 3 medium onions)

6 garlic cloves, minced

1 jalapeño chile, minced (seeds and ribs removed for less heat, if desired)

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon ground coriander

2 pounds lean ground beef

1 can (28 ounces) crushed tomatoes

Coarse salt

1. Heat oil in a large skillet over medium-high heat. Add onions; cook until softened, about 5 minutes. Add garlic, jalapeño, chili powder, cumin, and coriander; cook, stirring, 1 minute.

2. Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Stir in tomatoes; cook, stirring occasionally, until liquid has evaporated, 15 to 20 minutes. Season generously with salt.

Note: To freeze, cool filling completely, then divide among small airtight containers; freeze up to three months. If using in the other recipes, freeze filling in two containers, putting three cups in each. Before using, defrost overnight in the refrigerator (or in the microwave).

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