1 lb 90% lean ground beef
1 small onion, diced
3 cloves garlic, minced
1 10 oz-can diced tomatoes with green chiles (do not drain!)
1 14 oz-can chili beans in sauce (do not drain)
2 teaspoons chili powder
1 1/2 teaspoon Tajín seasoning
1 teaspoon epazote
1/4 teaspoon garlic powder
1 teaspoon ground jalapeno
1 teaspoon ground cayenne pepper
freshly ground black pepper
shredded extra sharp cheddar
Brown the meat in a large nonstick skillet. Drain any excess fat. Add the onion and garlic and cook until onion is soft. Add all of the spices, tomatoes and beans. Cook, stirring occasionally until most of the liquid has evaporated, about 10-15 minutes. Serve on tortillas. Top with tomato, guacamole, and cheddar.
Taco time! I had ground beef and wanted to do something different than my old school taco standby so I decided to fuse tacos with another favorite dish, chili! I used chili beans, chili powder and tomatoes with green chili to help highlight the chili aspect but cooked it like I would taco meat and added a healthy dose of ground chiles. I also used Tajín seasoning which I normally use on fruit or vegetables to add a depth of flavor; it is a mix of spices with lime. The resulting meat was so flavorful, Matt forgot to put his favorite salsa on his tacos. If you have any leftovers, try it on nachos. Or skip the taco and just make nachos! The meat can be kept warm in a slow cooker if you are serving a crowd.