Rio Rancho Taco Meat Recipes

TACO MEAT

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Season beef with onion powder, garlic salt, celery salt, and cumin. Pour tomato sauce over the beef, stir to coat, and simmer until thickened, slightly, about 5 minutes.

TACO SALAD IN EDIBLE TOSTADA BOWLS

Steps:

• Cook the ground beef, garlic and onion in skillet over med-high heat. Add the taco seasoning (and water if you use a premade mix).
• Mix in the chili and combine everything until sauce is a little thick.
• Warm the tostada bowls in a preheated 350ºF oven for 2 minutes. Place the bowls on serving dishes and place a good helping of mixed greens in each bowl. Top with ground beef mixture, then the diced tomatoes, peppers, spring onions and avocado.
• Sprinkle the bowls evenly with shredded cheese.
• Top each bowl with a dollop of sour cream and salsa and sprinkle cheese on top. Add the sliced olives and enjoy with your favorite Margarita recipe.

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.

RIO RANCHO TACO MEAT

Steps:

• Freezing Day Brown onion and ground beef until no longer pink. Drain any excess grease. Add salsa, taco seasoning, brown sugar, green chiles, garlic, salt, pepper, and red pepper or flakes to taste. Add the 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. Freeze in meal size portions. Reheating Instructions Thaw meat mixture or defrost in microwave. Heat through and serve in taco shells or soft, warm tortillas. Top with cheese, lettuce, sour cream, or any of your favorite toppings.