Taco Meat

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• 1 -3 tablespoon oil (your choice, but vegetable oil is best, (not needed if meat is not the leanest)
• 3 lbs ground beef (this makes a big batch but it freezes well)
• 1 onion (medium diced)
• 1 bell pepper (diced, can use any color pepper, i use red)
• 1 medium potato, peeled and diced (trust me)
• 1 (14 ounce) can diced tomatoes (including juice)
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 1 tablespoon ground cumin (more or less given your taste)
• 1 (14 ounce) can ranch style beans (14 oz can-original flavor, don't strain, this product is available in texas)
• 2 teaspoons black pepper

Recipe

• 1 brown oil, meat, potato, onion, bell pepper, salt, black and red pepper (flakes), garlic powder, and cumin to a large dutch oven or big skillet -- drain if necessary.
• 2 add to this the rest of the ingredients, cover, and simmer for 20 minutes -- til all the ingredients are soft. then, remove from heat, and take a potato masher or something like that, and grind the entire pot to a mushy consistency -- very important step. once it looks like thick oatmeal, cover, and simmer for another 30 minutes and stir to keep from sticking --.
• 3 * the beans in this recipe is a product found in texas grocery stores, but all it is, is canned, cooked, whole pinto beans in a mexican chili powder sauce. the addition of the beans is important to keep the mixture thick. to improvise, add a can of plain canned pinto beans, don't drain, and add a tablespoon or to taste of just plain old mexican chili powder -- it really adds another dimension of flavor with the cumin.
• 4 be sure to taste along the way -- you may like it spicier, saltier, whatever, but here are the basics to use -- just taste along the way.
• 5 you can use this taco meat in burritos, tacos, taco salads, chalupas, you name it! it is awesome and everyone will be wanting this recipe from you.