Taco Take-out Filling
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Tex-Mex | Beef, Copycat, Copycats, Tex-mex | 1 | Recipe |
INGREDIENTS
| 2 | lb | Ground beef, chuck |
| 1 | c | Finely chopped fresh onion |
| <<<OR>>> | ||
| 1/4 | c | Dry minced |
| 1 | t | Cumin powder |
| 1 1/2 | c | Bottled chili sauce |
| <<<OR>>> | ||
| A whole bottle of | ||
| Heinz | ||
| 1 | Green pepper, chopped | |
| <<<OR>>> | ||
| 3 | T | Dry minced green pepper |
| 1 | t | Mustard seeds |
| Brand chili sauce | ||
| 1/3 | c | Sweet pickle relish |
| 1 | Can tomato paste | |
| 1 | Water using the | |
| Tomato | ||
| 3 | T | Beef bouillon powder, herb |
| Ox if you can get it or | ||
| Cubes will do | ||
| Paste can | ||
| 3 | T | Dark molasses |
| 10 1/2 | oz | Campbell's beef |
| Broth. | ||
| 1 | t | Chili powder |
| Hot fried taco | ||
| Shells | ||
| 1/8 | t | Hot pepper sauce, scant |
| Tobasco | ||
| Lettuce, shredded | ||
| Grated Monterey | ||
| Jack Cheese |
INSTRUCTIONS
96 Pack beef into ungreased 10-inch skillet on medium heat. Cover and let simmer, reducing to low heat after 5 minutes. You don't really want to overbrown the beef, but to allow some moisture to combine with the natural fat in the chuck to create a broth while it simmer. Depending on the percentage of fat content in the beef, I'd let it steam like this for about 12-15 minutes. Turn off heat. Drain liquid from beef into blender with HALF of the beef. With on/off speed blend this mixture until it resembles a brick-layer's mortar. NOW-W-W... to the mixture of pulvarized beef and the remaining half which you did not put into the blender, add onion, green pepper, mustard seed, bouillon powder and chili powder. Stir in hot pepper sauce, cumin powder, chili sauce, sweet pickle relish, tomato paste, water, molasses and beef broth. (If you like a thinner sauce, add more beef broth). Simmer this uncovered, stirring frequently to prevent scorching or use your slow cooker on "high" for about 2 hours. On top of the range, simmer 1 hour, adding additional liquid as necessary to keep sauce consistency. Spoon it into the fried taco shells (use frozen & cheat a little if you want to). Top it off with shredded lettuce, grated cheese and Taco 5 Alarm Sauce. Source: Gloria Pitzer Presents The Secret Restaurant Recipes Cookbook Posted to EAT-L Digest 25 Jul Date: Fri, 26 Jul 1996 10:30:37 -0500 From: MS ELIZABETH A SAYERS <GVKD27A@PRODIGY.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 5784
Calories From Fat: 3469
Total Fat: 386.5g
Cholesterol: 1096mg
Sodium: 6509.2mg
Potassium: 6578.6mg
Carbohydrates: 247.6g
Fiber: 30.1g
Sugar: 107.3g
Protein: 330.9g