This is my go to recipe for taco meat. You could use ground turkey or shredded cooked chicken in place of the beef and keep the seasonings as is. This is great for tacos, taco salads, burritos, nachos etc. I like to add extra vegetables to add color, nutrition and stretch the meat a bit- but if you aren’t a fan of bell peppers feel free to leave them out.
To make this #dinnerdoneby9am I fully cook the meat in the morning, refrigerate all day and re-heat just prior to serving.
-1 Tbsp olive oil
-1 onion, diced
-1 red, green or yellow bell pepper, diced
-4 garlic cloves, minced
-1 Tbsp chili powder
-1 tsp cumin
-1/2 tsp oregano
-1/4 tsp cayenne pepper
-1/2 tsp salt
-1/4 tsp pepper
-1 pound lean ground beef
-1/2 cup canned tomato sauce
-2 tsp cider vinegar
-1 tsp brown sugar
-taco shells or tortillas and desired toppings; cilantro, avocado, guacamole, salsa, sour cream, cheese, hot sauce, shredded lettuce, diced onion or tomatoes etc.
Heat the oil in a medium skillet over medium heat. Add the onion and bell pepper and cook until softened, about five minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the ground beef and cook, breaking it up with a wooden spoon until no longer pink, 10-15 minutes. Drain off fat from the pan and return o the heat. Stir in the chili powder, cumin, oregano, cayenne, salt, pepper, tomato sauce, vinegar, and sugar and cook until thickened, about ten minutes. Serve the filling with you desired shells or tortillas and toppings.
