Rio Rancho Meats Menu Recipes

RIO RANCHO TACO MEAT

Rio Rancho Taco Meat image

Make and share this Rio Rancho Taco Meat recipe from Food.com.

Provided by ratherbeswimmin

Categories Meat

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 medium onion, diced
1 1/2 lbs ground beef
1 cup salsa (mild or medium or hot)
4 -5 tablespoons taco seasoning (or 1 pkg. taco seasoning)
1 1/2 teaspoons brown sugar
1 (4 ounce) can diced green chilies
1 teaspoon garlic powder (or 2 cloves garlic, minced)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne or 1/4 teaspoon red pepper flakes
3/4 cup water

Steps:

Cooking Day: Brown onion and ground meat until no longer pink; drain excess grease.
Add in salsa, taco seasoning, brown sugar, green chiles, garlic, salt, pepper, and red pepper; stir until well mixed.
If you like your meat hotter, add more cayenne/red pepper flakes to taste.
Add in water and simmer on low for 30-45 minutes until mixture has thickened and spices have had time to blend.
If meat mixture is too thick, add more water and adjust seasonings.
Cool; place in freezer bag; remove as much air as possible, and seal; take a cake pan, or a pan that has sides, and lay the bag flat in it; place the pan in the freezer and "flash freeze"; once it is frozen, remove from pan and stack inside your freezer.
Serving day: thaw meat; heat in saucepan on stove until heated through; serve in taco shells or soft, warm tortillas.
Top with cheese, lettuce, sour cream, or any favorite toppings.

Nutrition Facts : Calories 415, Fat 25.7, SaturatedFat 10, Cholesterol 115.7, Sodium 1343.8, Carbohydrate 12, Fiber 2.5, Sugar 6.2, Protein 33.3

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