Taco Ground Meat Filling
1 lb. ground meat (i.e. beef, bison, etc.)
1 med. onion, diced
Garlic, minced (2 or more cloves, as much as desired, I use 3-5 usually)
Cook the above on medium heat until the meat is browned and the onions are soft. Then add:
1 Tablespoon Ancho Chili Powder
2 Tablespoons Cumin Powder
1 teaspoon Oregano
1 teaspoon sea salt or Himalayan Salt
Stir the seasonings into the meat mixture well. Then add:
1 can of diced tomatoes (14.5 oz. or equivalent of freshly diced tomato)
1 cup water
Stir everything together and bring to a simmer over medium heat. Reduce heat just enough to keep the mixture gently simmering until the sauce thickens to desired consistency (10 minutes or so.)
Use to fill hard taco shells, soft taco shells, use with nachos, burritos, and so on.
This is what I’ve developed over the past few years. Tweak to your own taste.
–Updated May 6, 2016 — ratio of chili to cumin (was 3T Chili 1T Cumin)