Rio Rancho Taco Meat Recipes

RIO RANCHO TACO MEAT

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.