Obviously this recipe gets 5 stars, considering it is my very own creation, which I have spent 2 years now perfecting. I could have posted it prematurely, but instead, I waited until I got everything just right before putting on the blog (be thankful for this because I experimented with a lot of different types of hot peppers, and lets just say several tears and sweat when into getting the measurements just right). The final recipe is not crazy spicy, but it packs a little heat. If you can handle the Fire hot sauce as Taco Bell, then you are fine. If you can’t handle the Fire hot sauce, then go lighter on the cayenne pepper and omit the jalapeno!
This taco meat is almost like a chili, because I let it stew in tomato sauce and chicken broth. It goes great on taco salads, nacho platters, over rice, and of course, on tacos!
The only piece of advice that I can give is make sure that you splurge and buy the lean ground sirloin meat. Yes, it is more expensive, but it is so much less fatty than the ground chuck. The one time I accidentally bought ground chuck, the meat was so oily it was almost inedible. The grease just coated my mouth.
Also, this meat freezes really well. I like to make it and put it in individual freezer containers and it lasts months. Just pop it in the microwave and defrost when you’re ready to eat it.
**This can be made with Ground Turkey as well, and if you like black beans, feel free to add a can (drained and rinsed)**
- 3 tablespoons olive oil
- 1 large Spanish onion, chopped
- 1 16-ounce can of whole peeled tomatoes, 8 diced and 1/3 cup juices
- 4-5 large cloves of garlic, minced
- 2-3 tablespoons of Worcheshire Sauce
- 3 heaping tablespoons of chili powder
- ½ teaspoon of cayenne pepper
- 2 teaspoons of ground cumin
- 1 ½ lbs of ground sirloin
- 1/3 cup chicken stock or beef stock
- 2 Jalapeno, seeded and chopped
- 4-5 shakes of Cholula hot sauce
- ½ teaspoon coarse salt
- Freshly ground pepper to taste
Heat the olive oil in the bottom of a large skillet over medium high heat. Once hot, add the onion and allow to sautee for 3 minutes, stirring occasionally. Then add the garlic and allow to sautee until fragrant (about 1-2 min), but do not let burn!!
Add the ground sirloin, Jalapeno, Worchesire sauce, Cayenne Pepper, Cumin, and Chili Powder, salt, and pepper and crumble meat using the back of the spoon. Keep moving the meat so that it starts to break apart and cook faster. Once the meat looks brown and crumbly, increase the heat and add the tomatoes and their juices and allow to simmer for 3 minutes. Add the chicken or beef stock and cholula hot sauce.
Reduce heat to medium and let cook uncovered for 15-29 minutes, until the sauce reduced slightly. (Note: Check the seasonings at this point, add more salt, chili powder, or cayenne pepper now if you need too. Remember, seasoning after something has cooked if not the same as seasoning while its cooking, you need to do this now!)
Removed from heat and serve!
One response to “Kendall’s Spicy Beef Taco Meat *****”
i have made this so many times… i love it! perfect spice blend and heat levels.