GROUND BEEF WITH HOMEMADE TACO SEASONING MIX
Taking just a little extra time to make this flavorful ground beef makes all the difference in your homemade tacos!
Provided by Jeannine Maxwell
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 8
Number Of Ingredients 11
Steps:
- Mix minced onion, salt, chili powder, cornstarch, cumin, red pepper flakes, cayenne pepper, dried minced garlic, and oregano in a bowl.
- Heat a large skillet over medium-high heat. Crumble ground beef into the hot skillet. Cook and stir until the beef is completely browned, 7 to 10 minutes. Drain and discard any excess grease.
- Return ground beef to heat. Pour seasoning mixture and water over the beef; stir to combine. Bring to a simmer and cook until the moisture absorbs into the meat, about 5 minutes.
Nutrition Facts : Calories 106.7 calories, Carbohydrate 0.8 g, Cholesterol 35.5 mg, Fat 7 g, Fiber 0.2 g, Protein 9.7 g, SaturatedFat 2.7 g, Sodium 327.5 mg, Sugar 0.2 g
GROUND MEAT! "MAKING YOUR OWN"
Grind Your Own Beef to Control the fat and fillers that is in your in ground beef. This so easy and done in no time. No cooking time because this recipe is to show how to ground your own meat using a food processor. Cooking time depends on what you make from burgers to meatloaf, sloppy Joe's, or just a meat sauce. http://www.recipezaar.com/bb/viewtopic.zsp?t=273368
Provided by Rita1652
Categories Pork
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Place in a food processor the meat with a metal blade, taking care to process in small (no more than 1/2-pound depending on the size of your processor) batches.
- Pulse in short 1- to 2-held second bursts until the desired consistency is achieved, about 10 pulses. (Count one one thousand two one thousand).
- Pulsing is key do not let it run.
- Pulsing distributes the pieces for more even chopping and avoids excess heat from friction that could turn your ground beef into mass of mush.
- Add any seasoning (like garlic, herbs, onions) for a recipe, right in before beginning to process.
- For burgers, a coarse grind is the way to go.
- For meatloaf and meatballs, a finer grind helps the meat compact, blend with other ingredients, and hold its shape.
- Ground beef usually comes from one of three cuts: chuck, round or sirloin.
- Chuck is my favorite choice; it's a little fattier than the others, but gives great flavor.
- Ground beef from the round or sirloin tends to be leaner, a good thing if you're counting calories but a bad thing if you want the juiciest, most dynamic burger possible.
- If meats are lean add olive oil, tomato juice, egg so it is moist. For best results your ground meat should have at least 10 percent fat to meat ratio.
- My favorite is 85 percent lean ground chuck. The fat is where the flavor is, and it also adds moisture for a juicier end result.
- Yes turkey, chicken, pork, veal, lamb can be ground as well.
Nutrition Facts : Calories 158.8, Fat 6.9, SaturatedFat 3.1, Cholesterol 74.8, Sodium 91.8, Carbohydrate 0.3, Protein 24
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