By Tim H. Martin
A Fun and Easy Homemade Taco, Burrito and Nacho Mix!
Recipe Origin: Taco Night happens about once a week at my house. It’s fun, uncomplicated, and tastes so much better than Taco Bell (and I love Taco Bell). But this scrumptious taco meat recipe didn’t happen overnight. It took years of revisions, with me asking each person how I can make it better next time. We love it as-is, but experiment with other ingredients, various hot sauces, and other ways to make it your own!
2 1/2 to 3 lbs. ground round or ground venison
1 cup red onion, fine dice
1 tablespoon olive oil and 2 tablespoons butter, for sautéing onions
1 10 oz. can Rotel, with liquid
1 4.5 oz. can chopped green chilis
1 1/2 tablespoons ground cumin
1 1/2 tablespoons chili powder
1/2 tablespoon garlic powder
Mexican hot sauce, to taste
Kosher salt AND black pepper, to taste
1/2 tablespoon Adobo (optional)
Directions: In large skillet or Dutch oven, brown meat, remove and drain well. Soften onion in the pan with a tablespoon of olive oil and a pat of butter. Return the browned meat and all other ingredients to the pan. If serving refried beans as a side, I like to add a spoonful to the mix as a tasty thickener. Stir well and simmer slowly until most of the liquid has been absorbed. It only takes about 10 minutes until it’s ready to serve.
Serve with taco shells, soft tortillas, nacho chips and fixings.
Fixings & Sides: Lettuce, tomatoes, onions, queso cheese, shredded cheeses, jalapeno slices, refried or black beans, hot sauces, black olives, lime slices, sour cream and Sunshine Guacamole (see recipe below).
3 ripe avocados
Kosher salt, to taste
2 tablespoons chopped red onion
1/2 teaspoon chopped jalapenos
1 tablespoon chopped pineapple
1 tablespoon chopped mango
Juice of 1 lime, plus zest
2 tablespoons chopped cilantro
*Customize with whatever fruits you have available, or chopped red bell pepper for color.
Scoop out inside of avocados and mash in a bowl to desired consistency with a fork or hand blender. Add all other ingredients and mix loosely. Serve with chips or as a summery side dish for taco night.