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Easy Mexican Meal Idea

by Debbie Pugh

The next time you are cooking tacos, nachos, taquitos, burritos, enchiladas and a host of other fine “south of the border” dishes, try the following recipe instead of relying on that speedy packet of flavoring. Your family will notice the enhanced flavors and subtleties, and you will notice them eating more.

MEXI-MEATY FILLING

2 lb. ground beef

1 small onion, finely chopped

2 to 3 Tbsp. chili powder

2 to 3 Tbsp. ground cumin

1/2 tsp. dried oregano

3 cloves minced garlic

1/2 tsp. salt

In a large skillet, brown the beef. Add the onion and garlic, and cook until the onion is tender. Add the remaining ingredients, and mix well.

Turn the heat to low, and allow the flavors to mingle for at least another 20 minutes. Stir occasionally to break up any large chunks of meat.

Use meat as a filling for tacos, taquitos, enchiladas or nachos. Remember to garnish with cheese, sour cream, tomatoes and fresh cilantro.

Navy wife and friend Chris Drake suggests that you add a finely diced white potato to the meat after it is browned. While stationed in Texas, she learned from an experienced Tex-Mex cook that adding the potatoes helps maintain the consistency of the meat by keeping it from drying out and sticking to the bottom of the pan. The potato also gives the dish additional texture and color. (It’s amazing what tidbits one learns in a busy hospital emergency room.)