Monday, October 22, 2007

Taco Hamburger Meat Recipe: Beats The Heck Out Of Mix

Tacos do not necessarily bring out the love in most adults. Although many restaurants have come up with fancy variations on tacos, at home they often remain the provenence of Old Ortega. Although I don't profess to any great knowledge of Mexican cooking, I have come up with my own variation preparing chopped beef for tacos. Its simple, its tasty, and your kids will eat it, too.


2 pounds ground beef (chuck is best)
one onion, sliced

one tablespoon cumin
one tablespoon chili powder
1 teaspoon salt
1/8 teaspoon black pepper
3/4 teaspoon garlic powder
small can of tomato paste (you will need about two heaping teaspoons)
bit of water
vegetable oil (I prefer canola)


Heavy skillet (I prefer cast iron)


Mix together all of the spices and place in a bowl. Brown the onions. Really sit on them long enough so that they actually turn golden brown before removing them from the heat. Brown the hamburger meat and drain in the colander. Place the meat and about 1/3 of the onions back in the pan and add the spices on a low heat. If you are looking for plainer tacos, add less spice. You may need to add a little extra salt in this instance. Add the tomato paste and a few tablespoons of water and mix in. Cook for about 10 minutes until the liquid absorbs and you are ready. Salt as needed and, if you are extra fancy, add some fresh cilantro. Serve with taco condiments and use the extra onions for the adults tacos.

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