Taco Filling
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Everyday Food, June 2005
- Prep Time 30 minutes
- Total Time 45 minutes
- Yield Makes 6 cups
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Ingredients
- 1 tablespoon vegetable oil
- 3 cups finely chopped onions (about 3 medium onions)
- 6 garlic cloves, minced
- 1 jalapeno 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
Directions
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Heat oil in a large skillet over medium-high heat. Add onions; cook until softened, about 5 minutes. Add garlic, jalapeno, chili powder, cumin, and coriander; cook, stirring, 1 minute.
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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.
Cook's Note
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).
I make this all the time - it's so easy and good. It tastes just as good fresh as it does the 2nd or 3rd time around. The recipe yields a lot of taco meat, perfect for having enough to freeze and eat another night. Enjoy!
Just made this delicious taco meat. I halved the recipe and only added about a cup of my homemade pasta sauce instead of crushed tomatoes. It came out great. Next time I'll make the full batch and freeze the rest.
Very good. I made it with ground chicken instead because I don't really like beef, but it was great in a taco.
i made this taco and everyone loves this dish! :)