1 lb ground beef
½ medium onion, chopped
3/4 cup broth
15 oz Ro-Tel canned diced tomatoes and chilies*
2 tablespoons of fresh squeezed tangerine juice**
1 tablespoon tomato based salsa
2 teaspoon cumin
2 teaspoon chile powder
1 teaspoon salt
1 teaspoon hot paprika
1 teaspoon oregano
1 teaspoon garlic powder
1/4 teaspoon cornstarch
1 teaspoon cayenne pepper
1 teaspoon Goya Sazon con Pimento seasoning (optional)
In a large skillet, brown the meat. Then add onion and cook 5-10 minutes or until onion is soft. Drain the grease from the pan and add all of the spices, and canned tomatoes. Bring to boil and cook on medium-high heat 20-30 minutes until most of the liquid has evaporated and meat mixture is quite thick. Serve on hard or soft taco shells. Top with desired extras.
* if you don’t have Ro-tel, sub 16 oz diced tomatoes and add a diced chile
** or sub lime or orange juice, we just had tangerines on hand.
To be honest, the few times a year we make tacos, we generally rely on those little packets of “hot” taco seasoning and doctor them up. This time we were out and had to improvise. This tastes better and is almost as easy-you should already have most of the spices in your cabinet and it only takes a minute to shake them in. You could even make an extra batch of the spice mix to keep on hand for the next time the taco mood strikes you.