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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I found this recipe this week in my new Food Everyday Magazine....I doubled it (which is the recipe below) so I could freeze enough for tacos, burritos, taco salads and taco soup!! Ingredients:
2 tablespoons vegetable oil |
6 cups onions, finely chopped |
12 garlic cloves, minced |
4 jalapenos (original recipe only calls for 1...we prefer spicier!) |
2 tablespoons chili powder |
2 tablespoons ground coriander |
4 lbs ground beef, lean (i used 96% fat free) |
56 ounces crushed tomatoes |
coarse salt |
Directions:
1. Heat oil in a large skillet over med high heat. Add onions and cook until softened, about 5 minutes. Add garlic, jalapenos and seasonings, cook, stirring 1 minute.
2. Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes, stirring occasionally until liquid has evaporated, 15 to 20 minutes.
3. I placed 3 cup servings in freezer zip loc bags. (It will make 4 different meals - tacos, burritos, taco salads and taco soup!
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