Time: 20 minutes
Serves: 4
Ingredients
- 1.25 lbs of lean ground beef or turkey (I used 7% fat)
- 1/2 of a large, Texas Sweet onion
- 2 cloves of garlic
- 1 heaping TBSP of paprika
- 1 heaping TBSP of chile powder
- 1 tsp of cumin
- 2 tsp salt
- 1 cup of chicken broth
- 1 TBSP vegetable oil
- 2 tsp Sriacha
- 1 fresh tomato or 1/2 a can of diced tomato (optional)
- Peel and finely chop your garlic and peel and dice your onion.
- If you're using a tomato, chop it as well.
- Preheat a large skillet over medium-high. Add your 1 TBSP of vegetable oil and let heat for a couple of minutes.
- Add your onion to the skillet and cook for a couple of minutes. Then, add your garlic.
- Once your onions are soft and cooked through, add your beef.
- Add your 2 tsp of salt to your beef as it cooks.
- Let the beef brown for about 10 minutes, stirring it occasionally. You can also use a potato masher to break up the beef.
- Once your beef is browned, spoon out any excess grease. You want to leave just a little of it in the pan though - maybe about 1 TBSP or so. See the pic below for how much was left after I spooned.
- Once you've spooned out the grease, add your chile powder, paprika and cumin. When I say a heaping TBSP of chile powder and paprika, I mean to use a TBSP and let the spices mound up over the top. If you want to be more precise, you can measure out 1 and 1/2 TBSP.
- If you're using the tomato, you'd want to add it here with the spices.
- Stir the spices and beef together and let cook for a couple of minutes
- Add your 1 cup of chicken broth and use a wooden spoon to get the yummy browned bits unstuck from the bottom of your pan. Let the liquid come to a bubble and let simmer for 10 minutes or so.
- Add your Sriacha at the end and stir it all together.
- When most of the liquid has cooked away, you're ready to serve. Use as a filling for tacos, taco salad, quesadillas or nachos. Freeze any leftovers in a ziploc bag.
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