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Reviews Date product posted
0 Tue August 29, 2006
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Description: This filling is great for quesadillas or taco salads. It’s cheaper and tastes better than taco seasoning in a pouch, and you know what’s gone into it.
Ingredients: 2 tbs. vegetable oil
1 onion, chopped
3 cloves garlic, minced
2 tbs. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. dried oregano
1 lb. extra lean ground beef
1/2 c. tomato sauce
1 chicken bouillon cube
1/2 c. boiling water
1 pkt. Splenda (optional)
2 tsp. apple cider vinegar
Salt and pepper to taste
How To Prepare: In hot skillet, saute onion in vegetable oil until translucent; lower heat to medium and add garlic, cooking only until you can smell garlic, about 30 seconds. Add chili powder, cumin, coriander and oregano; cook for one minute. Add ground beef and cook until done and browned; move to the outside of the pan. Add the tomato sauce, bouillon cube, hot water, Splenda and vinegar; mix and bring to a boil. Reduce heat to low and simmer 10 to 15 minutes until liquid is reduced.


Don’t overcook the garlic; it will become bitter. The half cup of tomato sauce can be problematic, but I have many little “Glad Ware” half cup containers. I put the rest of the tomato sauce in them and freeze. No waste on the tomato sauce and I have pre-measured amounts for next time. You’ll want to use the extra lean ground beef so you don’t have to drain it.
Number of Servings: 4
Carbs per serving - include all nutritional information if known: For the entire recipe: Calories 1406, Fat 93g (Sat 28g, Poly 18g, Mono 37g), Carb 40g, Fiber 12g, Protein 105g. Per serving (4): Calories 352, Fat 23g (Sat 7g, Poly 4g, Mono 9g), Carb 10g, Fiber 3g, Protein 26g.
Effort (Easy, Average, Difficult): Easy
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Posts: 1,031
Registered: August 2006




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