10 March 2010

Recipe: Taco or Nacho Meat Seasoning

Paula A. Tomey-Allen

1 1/4 lb. Ground Beef, or Venison
1 1/2 T. Mesa Corn Flour
3 tsp. Chili Powder
2 tsp. Minced Garlic, dry or jar
1/2 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/2 tsp. Seasoned Salt
1/2 tsp. Paprika
1/4 tsp. Sugar
2 tsp. Dry Minced Onions
1 tsp. Beef Bouillon, (2 tsp. For Venison)


Mix together all ingredients in a bowl, except for the meat. Stir, blending well.
Brown ground meat in non-stick pan.
Remove from heat, drain grease with strainer.
Rinse meat with hot water.
Return meat to the pan and add taco seasoning.
Add 1 cup hot water to mixture and simmer on medium low heat for 20 minutes, or until liquid is absorbed. Stir about every five minutes.

If you use venison, add 1 tsp. Sea Salt to spice mixture.

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