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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Make ahead and freeze in portions. Great in tacos, on taco salads, or spooned over roasted sweet potatoes. Found in Everyday Food magazine and posting here for safekeeping. Ingredients:
1 tablespoon vegetable oil |
3 medium onions, finely chopped |
6 garlic cloves, minced |
1 jalapeno, minced (optional and you may remove seeds and ribs) |
1 tablespoon chili powder |
1 tablespoon ground cumin |
1 tablespoon ground coriander |
2 lbs lean ground beef |
1 (28 ounce) can crushed tomatoes |
coarse salt |
Directions:
1. Heat oil in large skillet over medium-high heat. Add onions; cook until softened, about 5 minutes. Add garlic, jalepeno, chili powder, cumin, and coriander; cook, sstirring, 1 minute.
2. Add beef; cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Stir in tomatoes; cook, stirring occasionally, until liquid has evaporated, 15-20 minutes. Season generously with salt.
3. To freeze: Cool filling completely, then divide among small airtight containers; freeze up to three months. Before using, defrost overnight in the refrigerator.
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