| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Main dishes, Mexican |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Ground meat, * see note |
| 1 |
md |
Onion, finely chopped |
| 4 |
|
Cloves garlic, chopped |
|
|
Ground chili peppers, to taste |
| 3 |
tb |
Ground cumin |
| 1 |
ts |
Oregano |
| 1 |
|
15 oz can diced tomatoes, undrained |
| 1 |
|
10 oz can Ro-tel tomatoes, undrained |
| 1 |
cn |
Beer |
|
|
Salt, to taste |
INSTRUCTIONS
1) Brown the meat, drain off most of the fat, add onions and garlic. Saute
til translucent. 2) Add the ground chiles (I have pure ground chiles, not
chili powder, but use what you've got. I probably use 6-7 tablespoons),
cumin, and oregano. Saute for a few more minutes. 3) Add the tomatoes
(plain and Ro-Tel), and bring to a boil. Reduce heat and simmer @ 15
minutes. 4) After 15 minutes add the beer, and continue to simmer another
15 minutes or so, til you get the desired consistency.
NOTES : You may use any kind of meat or meat substitute you desire, it
works (at least for me, I was a veggie for 3 years) Also, this is my
catch-all quick burrito filling, taco salad mess etc etc, and if one
insists, you may add beans.
Recipe by: Jen, of course Posted to MC-Recipe Digest V1 #596 by Jen
<jlb6710@acs.tamu.edu> on May 3, 1997
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