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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 32 |
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In Forest City, Iowa, Margaret Peterson shares this tongue-tingling combination of savory ground beef and zippy seasonings. Turn a big batch of this mixture into a taco supper when serving plenty of hungry guests. Or use a portion to feed your family, saving the extra meat for the following dishes. Ingredients:
4 pounds ground beef |
3 tablespoons chopped onion |
1 can (14-1/2 ounces) beef broth |
1 can (8 ounces) tomato sauce |
1/4 cup chili powder |
2 tablespoons paprika |
1 tablespoon beef bouillon granules |
1 tablespoon ground cumin |
1 teaspoon chicken bouillon granules |
1 teaspoon garlic powder |
1 teaspoon cayenne pepper |
1/2 teaspoon pepper |
1/2 teaspoon lime juice |
1/4 teaspoon onion powder |
1/4 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon garlic salt |
taco shells or flour tortillas |
shredded cheese and salsa |
Directions:
1. In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the next 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Serve in taco shells with shredded cheese and salsa. Yield: 8 cups.
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