Taco Meat

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

All that Tex Mex talk got me craving this, so I got a couple of pounds of
ground sirloin, browned it with a large chopped onion, tossed in three fat
garlic cloves, then chili powder and red pepper flakes. After the chili
had cooked for a minute or two I added a couple cups of water and a little
chunky salsa, just for the bits of tomato and green peppers. Brought it to
a boil, lowered it to a simmer, simmered it uncovered for about 15 minutes
to reduce it, tasted it, and found it lacked "tang" so I added a dash of
Texas Pete.

I forgot a few things: I crushed then diced the garlic, added a ton of fresh
cracked black pepper, and for the last simmer, dumped in a whole bunch
of frozen corn, a Pictsweet brand that has both white and yellow kernels.

--
Posted via a free Usenet account from http://www.teranews.com

cybercat said...

Quoted message said:

All that Tex Mex talk got me craving this, so I got a couple of pounds
of ground sirloin, browned it with a large chopped onion, tossed in
three fat garlic cloves, then chili powder and red pepper flakes. After
the chili had cooked for a minute or two I added a couple cups of water
and a little chunky salsa, just for the bits of tomato and green
peppers. Brought it to a boil, lowered it to a simmer, simmered it
uncovered for about 15 minutes to reduce it, tasted it, and found it
lacked "tang" so I added a dash of Texas Pete.

It was so good by itself that I ate it in a little bowl, scooping it up
with white tortilla chips. Tonight we will have tacos with all the
fixings.

Sounds great and unmysteriously familiar! <vbg>

Guacamole or DIE I always say!

Andy
Plain avocado can bring back the dead as a last resort!

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

All that Tex Mex talk got me craving this, so I got a couple of pounds of
ground sirloin, browned it with a large chopped onion, tossed in three
fat garlic cloves, then chili powder and red pepper flakes. After the
chili had cooked for a minute or two I added a couple cups of water and a
little chunky salsa, just for the bits of tomato and green peppers.
Brought it to a boil, lowered it to a simmer, simmered it uncovered for
about 15 minutes to reduce it, tasted it, and found it lacked "tang" so I
added a dash of Texas Pete.

I forgot a few things: I crushed then diced the garlic, added a ton of
fresh
cracked black pepper, and for the last simmer, dumped in a whole bunch
of frozen corn, a Pictsweet brand that has both white and yellow kernels.

--
Posted via a free Usenet account from http://www.teranews.com

I've never added corn but do something similar.

Taco Hamburger Helper

1 pound ground beef
1 can rotel tomatoes
1 onion diced
4 cloves of garlic crush and diced
2 Jalapeno peppers diced (optional to taste)
1 lb of elbow macaroni (other styles can be used as well)
1 package of Old El Paso Taco seasoning (brand optional or home made)
1 tbl spoon cayenne pepper (or to taste)
1 cup low salt beef broth (chicken can also be used or water)
1 to 2 tbl spoons of Salsa (your favorite brand)
1 tbl spoon of crushed red peppers (or to taste)
salt and pepper to taste
olive oil

In a large skillet over medium heat, sauté the onions and jalapenos in olive
oil until onions are translucent, about 5 to 10 minutes. Now add ground beef
to the skillet and brown with onions and peppers. Salt and pepper to taste.
Once meat is browned add garlic, rotel tomatoes, cayenne pepper, crushed red
peppers and broth. Bring to a boil the turn down to a simmer. Allow to
reduce. You can now add your pasta to a boiling pot of water. Once pasta is
cooked to your taste add pasta to skillet and mix completely. You can add
cheese to the top of this when serving and it is better the next day
reheated.

--

Joe Cilinceon

cybercat said:

All that Tex Mex talk got me craving this, so I got a couple of pounds of
ground sirloin, browned it with a large chopped onion, tossed in three fat
garlic cloves, then chili powder and red pepper flakes. After the chili had
cooked for a minute or two I added a couple cups of water and a little
chunky salsa, just for the bits of tomato and green peppers. Brought it to a
boil, lowered it to a simmer, simmered it uncovered for about 15 minutes to
reduce it, tasted it, and found it lacked "tang" so I added a dash of Texas
Pete.

It was so good by itself that I ate it in a little bowl, scooping it up with
white tortilla chips. Tonight we will have tacos with all the fixings.

Next time, add some cumin and a bit of cinnamon.

Joe Cilinceon said:

"cybercat" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

All that Tex Mex talk got me craving this, so I got a couple of poundsof
ground sirloin, browned it with a large chopped onion, tossed in three
fat garlic cloves, then chili powder and red pepper flakes. After the
chili had cooked for a minute or two I added a couple cups of water and a
little chunky salsa, just for the bits of tomato and green peppers.
Brought it to a boil, lowered it to a simmer, simmered it uncovered for
about 15 minutes to reduce it, tasted it, and found it lacked "tang" so I
added a dash of Texas Pete.

Quoted message said:

I forgot a few things: I crushed then diced the garlic, added a ton of
fresh
cracked black pepper, and for the last simmer, dumped in a whole bunch
of frozen corn, a Pictsweet brand that has both white and yellow kernels.

Quoted message said:

--
Posted via a free Usenet account fromhttp://www.teranews.com

I've never added corn but do something similar.

Taco Hamburger Helper

1 pound ground beef
1 can rotel tomatoes
1 onion diced
4 cloves of garlic crush and diced
2 Jalapeno peppers diced (optional to taste)
1 lb of elbow macaroni (other styles can be used as well)
1 package of Old El Paso Taco seasoning (brand optional or home made)
1 tbl spoon cayenne pepper (or to taste)
1 cup low salt beef broth (chicken can also be used or water)
1 to 2 tbl spoons of Salsa (your favorite brand)
1 tbl spoon of crushed red peppers (or to taste)
salt and pepper to taste
olive oil

In a large skillet over medium heat, sauté the onions and jalapenos in olive
oil until onions are translucent, about 5 to 10 minutes. Now add ground beef
to the skillet and brown with onions and peppers. Salt and pepper to taste.
Once meat is browned add garlic, rotel tomatoes, cayenne pepper, crushed red
peppers and broth. Bring to a boil the turn down to a simmer. Allow to
reduce. You can now add your pasta to a boiling pot of water. Once pasta is
cooked to your taste add pasta to skillet and mix completely. You can add
cheese to the top of this when serving and it is better the next day
reheated.

--

Joe Cilinceon- Hide quoted text -

- Show quoted text -

Wow, a tablespoon of cayenne? Duh, now I see "to taste". You must like
your stuff spicy!

"Joe Cilinceon" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I've never added corn but do something similar.

taco stew

Fry up a lb of ground beef with plenty of onions, throw in a chopped red
bell pepper, some sliced garlic, some grape tomatoes or a choped large
tomato, some sliced mushrooms...sautee till cooked to your liking. sprinkle
in 2 or more tablespoons taco seasoning (to taste I use 3) and a cup or so
of sour cream...stir till well combined; serve on plates and garnish with
shredded cheese at the table. Eat it with corn taco chips or not.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"cybercat" <[email hidden]> dropped this turd
news:[email hidden]: in rec.food.cooking

Quoted message said:

All that Tex Mex talk got me craving this, so I got a couple of pounds
of ground sirloin, browned it with a large chopped onion, tossed in
three fat garlic cloves, then chili powder and red pepper flakes.
After the chili had cooked for a minute or two I added a couple cups
of water and a little chunky salsa, just for the bits of tomato and
green peppers. Brought it to a boil, lowered it to a simmer, simmered
it uncovered for about 15 minutes to reduce it, tasted it, and found
it lacked "tang" so I added a dash of Texas Pete.

It was so good by itself that I ate it in a little bowl, scooping it
up with white tortilla chips. Tonight we will have tacos with all the
fixings.

It sounds really good Cyber. My Mexican lunch yesterday was pretty
lousy. Steven wanted to try a place I'd never seen or heard of, for
lunch yesterday. The place was called Zapata's. There was a lunch
buffet. My internal warning mechanism went into high gear right as we
entered the place. The food was really bad. The taco meat was ground
beef and it wasn't even seasoned well. There were the usual chips and
corn/flour tortillas etc. A couple of entree' items were on the buffet.
One was a BBQ pork and the other was a chicken entree. Both were non-
descript in flavor. The 2 good things I sampled were the queso and the
salsa. I will not go back. I just don't think a buffet is the right
place for Mexican food. I have yet to find a Mexican buffet where I've
liked the food.

Michael
--
Due to recent cutbacks - The light at the end of the tunnel has been
turned off.
~unknow author

Michael \'Dog3\' Lonergan said:

"cybercat" <[email hidden]> dropped this turdnews:[email hidden]:in rec.food.cooking

Quoted message said:

It sounds really good Cyber. My Mexican lunch yesterday was pretty

lousy. Steven wanted to try a place I'd never seen or heard of, for
lunch yesterday. The place was called Zapata's. There was a lunch
buffet. My internal warning mechanism went into high gear right as we
entered the place. The food was really bad. The taco meat was ground
beef and it wasn't even seasoned well. There were the usual chips and
corn/flour tortillas etc. A couple of entree' items were on the buffet.
One was a BBQ pork and the other was a chicken entree. Both were non-
descript in flavor. The 2 good things I sampled were the queso and the
salsa. I will not go back. I just don't think a buffet is the right
place for Mexican food. I have yet to find a Mexican buffet where I've
liked the food.

Michael
--
Due to recent cutbacks - The light at the end of the tunnel has been
turned off.
~unknow author

Michael, I try to avoid at all cost ... buffets ! They tend to have
flavorless food surrounded by tons of breading and fat. In spite of
this, I always seem to eat more than I really want to.

Now, just for an exception to this rule, I will say that Las Vegas has
some fabulous buffets, they have lots of fresh food, including shrimp,
crab and lobster, now those.... I will enjoy.

But a mexican buffet sound at best.. awful..
Rosie

cybercat said:

All that Tex Mex talk got me craving this, so I got a couple of pounds of
ground sirloin, browned it with a large chopped onion, tossed in three fat
garlic cloves, then chili powder and red pepper flakes. After the chili had
cooked for a minute or two I added a couple cups of water and a little
chunky salsa, just for the bits of tomato and green peppers. Brought it to a
boil, lowered it to a simmer, simmered it uncovered for about 15 minutes to
reduce it, tasted it, and found it lacked "tang" so I added a dash of Texas
Pete.

It was so good by itself that I ate it in a little bowl, scooping it up with
white tortilla chips. Tonight we will have tacos with all the fixings.

This does sound good. Sometimes I will use the chunky salsa, or what
ever I have on hand, in my cooking, it adds a lot. I get tortillas
fresh, almost every time I shop, so always have them on hand, I like
them for breakfast stuffed with scrambled eggs and cheese and yes,
salsa.
Rosie

rosie <[email hidden]> dropped this turd
news:[email hidden]: in
rec.food.cooking

Quoted message said:

Michael, I try to avoid at all cost ... buffets ! They tend to have
flavorless food surrounded by tons of breading and fat. In spite of
this, I always seem to eat more than I really want to.

Now, just for an exception to this rule, I will say that Las Vegas has
some fabulous buffets, they have lots of fresh food, including shrimp,
crab and lobster, now those.... I will enjoy.

But a mexican buffet sound at best.. awful..
Rosie

I avoid buffets like the plague as a rule. Steven really wanted to go and
off we went. I've never been to Vegas but I've heard the food there is good
and plentiful in the various eating establishments. I agree, a Mexican
buffet is not the way to go 😉 I can make soggy ground beef tacos at home
with a packet of McCormick taco seasoning mix.

Michael

--
Due to recent cutbacks - The light at the end of the tunnel has been turned
off.
~unknow author

"merryb" <[email hidden]> wrote in message
news:[email hidden]...

Wow, a tablespoon of cayenne? Duh, now I see "to taste". You must like
your stuff spicy!

Yes I like it with some serious but this is all to your own personal tastes
and could be left out. I also make my own Taco Seasoning (show below) and
use it in place of the Old El Paso but it works fine in a pinch.

TACO SEASONING MIX

1 tbsp. chili powder
2 tsp. onion
1 tsp. cumin
1 tsp. garlic powder
1 tsp. paprika
1 tsp. ground oregano
1 tsp. sugar
1/2 tsp. salt

Mix well. Yield 3 tablespoons mix. Equal in strength to a 1 1/4 ounce
package of commercial taco seasoning.

Joe

Michael 'Dog3' Lonergan said:

I avoid buffets like the plague as a rule. Steven really wanted to
go and off we went. I've never been to Vegas but I've heard the food
there is good and plentiful in the various eating establishments. I
agree, a Mexican buffet is not the way to go 😉 I can make soggy
ground beef tacos at home with a packet of McCormick taco seasoning
mix.

Michael

I looked up some online reviews of Zapata's, Michael, and it seems like
other people had the same thoughts about the place that you did. I've never
been a big fan of Mexican or Chinese buffets, either. The food is bland or
it tends to be overy salty, overly dry or overly greasy.

On the other hand, one of the best buffets I've ever been to was in Vegas.
It was at the Rio. The restaurant was called "The Village Seafood Buffet".
I have never seen so much seafood prepared so many different ways in my
life! They had the buffet organized into various ethnic categories and
every dish contained some sort of fish or shellfish. Chowders, bisques,
seafood lasagna, oysters on the half-shell, oysters rockefeller, crab legs,
shrimp chow fun........... there had to be at least 100 different menu
items, if not more. It was pricey, about $40 a person, IIRC, but if anyone
is heading out to Vegas and has a great love for seafood, that's the place
to go.

kili

"rosie" <[email hidden]> wrote

Quoted message said:

This does sound good. Sometimes I will use the chunky salsa, or what
ever I have on hand, in my cooking, it adds a lot. I get tortillas
fresh, almost every time I shop, so always have them on hand, I like
them for breakfast stuffed with scrambled eggs and cheese and yes,
salsa.

I love breakfast burritos! (That is what I call them, anyway.) I like mine
with scrambled eggs, shredded cheddar, and the same chunky salsa you
like. I agree that the chunky salsa adds just the right touch to taco meat,
too.

Next time I will also get fresh tomatoes and kidney beans and have
taco salad! (There is something nice about the combo of this kind
of spicy food with lots of flavor contrasts and sweet summer fruit
like peaches and water melon, too.)

--
Posted via a free Usenet account from http://www.teranews.com

Joe Cilinceon said:

TACO SEASONING MIX

1 tbsp. chili powder
2 tsp. onion
1 tsp. cumin
1 tsp. garlic powder
1 tsp. paprika
1 tsp. ground oregano
1 tsp. sugar
1/2 tsp. salt

Doesn't chili powder already contain cumin,garlic powder and ground oregano?

"Scott" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Joe Cilinceon said:

TACO SEASONING MIX

1 tbsp. chili powder
2 tsp. onion
1 tsp. cumin
1 tsp. garlic powder
1 tsp. paprika
1 tsp. ground oregano
1 tsp. sugar
1/2 tsp. salt

Doesn't chili powder already contain cumin,garlic powder and ground
oregano?

Yes it does, so you could work out the amounts and do away with the Chili
powder and add some turmeric to the ingredients list above.

Chili Powder
3 Tbs. sweet paprika
2 tsp. finely crushed oregano
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. garlic powder
1/4 - 1/2 tsp. cayenne pepper (to taste)

Blend all ingredients together and store tightly sealed. Makes about 4
tablespoons.

cybercat said:

All that Tex Mex talk got me craving this, so I got a couple of pounds of
ground sirloin, browned it with a large chopped onion, tossed in three fat
garlic cloves, then chili powder and red pepper flakes. After the chili had
cooked for a minute or two I added a couple cups of water and a little
chunky salsa, just for the bits of tomato and green peppers. Brought it to a
boil, lowered it to a simmer, simmered it uncovered for about 15 minutes to
reduce it, tasted it, and found it lacked "tang" so I added a dash of Texas
Pete.

It was so good by itself that I ate it in a little bowl, scooping it up with
white tortilla chips. Tonight we will have tacos with all the fixings.

I usually brown a half a pound of lean ground beef and a half pound of
cheap ground turkey with a tablespoon of ground mild red chile
("Chimayo", I think.) Add a generous pinch of dried chopped jalapenos
and a packet of "taco seasonings" from Aldi, and however much water it
says on the packet.

I haven't tried it with straight turkey.

I need to figure out how to make it without the packets, only because
they are little too salty. (I think I could replace the packet with
garlic powder, chopped onions, cumin, oregano, and dried masa)

Bob

"zxcvbob" <[email hidden]> wrote

Quoted message said:

I usually brown a half a pound of lean ground beef and a half pound of
cheap ground turkey with a tablespoon of ground mild red chile ("Chimayo",
I think.) Add a generous pinch of dried chopped jalapenos and a packet of
"taco seasonings" from Aldi, and however much water it says on the packet.

I haven't tried it with straight turkey.

Why turkey? Less fat, maybe? I just cannot bring myself to approach
ground poultry of any kind.

Quoted message said:

I need to figure out how to make it without the packets, only because they
are little too salty. (I think I could replace the packet with garlic
powder, chopped onions, cumin, oregano, and dried masa)

Why not fresh garlic, it is so much better! And here is a weird thing: I buy
my spices at the Fresh Market in baggies, it's cheaper, and I dumped a good
bunch of paprika in my last batch of taco meat, thinking it was chili
powder!
(I then used chili powder on top of it ....) The thing is, it was delicious!
What
made mine particularly good was the late addition of crunchy sweet corn. The
sweet is so good with the heat.

cybercat said:

"zxcvbob" <[email hidden]> wrote

Quoted message said:

I usually brown a half a pound of lean ground beef and a half pound of
cheap ground turkey with a tablespoon of ground mild red chile ("Chimayo",
I think.) Add a generous pinch of dried chopped jalapenos and a packet of
"taco seasonings" from Aldi, and however much water it says on the packet.

Quoted message said:

I haven't tried it with straight turkey.

Why turkey? Less fat, maybe? I just cannot bring myself to approach
ground poultry of any kind.

Quoted message said:

I need to figure out how to make it without the packets, only because they
are little too salty. (I think I could replace the packet with garlic
powder, chopped onions, cumin, oregano, and dried masa)

Why not fresh garlic, it is so much better! And here is a weird thing: I buy
my spices at the Fresh Market in baggies, it's cheaper, and I dumped a good
bunch of paprika in my last batch of taco meat, thinking it was chili
powder!
(I then used chili powder on top of it ....) The thing is, it was delicious!
What
made mine particularly good was the late addition of crunchy sweet corn. The
sweet is so good with the heat.

I like shredded beef( or pork ) tacos, I use Left over pot roast or
pork roast, I use the spices I use in regular ground meat tacos, and
they turn out great.
Rosie

cybercat said:

"zxcvbob" <[email hidden]> wrote

Quoted message said:

I usually brown a half a pound of lean ground beef and a half pound of
cheap ground turkey with a tablespoon of ground mild red chile ("Chimayo",
I think.) Add a generous pinch of dried chopped jalapenos and a packet of
"taco seasonings" from Aldi, and however much water it says on the packet.

I haven't tried it with straight turkey.

Why turkey? Less fat, maybe? I just cannot bring myself to approach
ground poultry of any kind.

The ground turkey has the same amount of fat as the beef that I buy
(15%), I mix them because the turkey is *so* much cheaper, and when
mixed 50% with beef it takes on the taste and texture of the beef. (I
made some with all turkey and it was edible but not very good.)

Quoted message said:

Why not fresh garlic, it is so much better! And here is a weird thing: I buy
my spices at the Fresh Market in baggies, it's cheaper, and I dumped a good
bunch of paprika in my last batch of taco meat, thinking it was chili
powder!

When I buy whole garlic, the cloves dry out before I use them all. :-(

I used to buy jars of chopped garlic at Sam's, but the last couple of
times I bought it, it had very little flavor. So no matter how much I
used, I had to adjust at the end with garlic powder. I should try using
the Chile Garlic Paste from the Vietnamese market and see how that works.

(I wonder if you can peel and freeze garlic cloves?)

Bob