Print Friendly Recipe
- Great for traditional tacos and taco salads
- Dan Frick
- 1 lb (.5 kg). low fat ground beef
- 1 cup (225 ml) diced fresh onion
- 1 diced jalepeno peppers (or more)
- 1 tbsp (15 ml) flour
- 1 tbsp (15 ml) corn starch
- 1 tbsp (15 ml) dried minced onion
- 1 crushed beef bullion cube
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) paprika
- 1/4 tsp (1 ml) cayenne pepper
- 1 tsp (5 ml) chili powder
- 1/2 tsp (2 ml) salt
- 1 cup (225 ml) water
- 1 15 oz (420 grm). can diced tomatos
- Saute ground beef until lightly browned.
- Drain fat and rinse the cooked beef under hot water, set aside.
- Add onions and peppers to hot pan and fry under low heat until tender.
- Return meat to pan.
- Mix in remaining ingredients except the tomatos.
- Cook and stir on low until seasonings are well incorporated.
- Add entire can of tomatos.
- Simmer until mixture is the desired consistancy.
- Add to taco or tortilla shells and garnish with cheese and shredded lettuce.
- If the filling is divided into 8 tacos, each has approximately 285 calories, not including tortillas or cheese.
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