This recipe uses Crème Fraîche, which, if you make at home, requires a few days advanced preparation (see the recipe). While this may be a pain it is in my opinion well worth it. From start to finish it may take a couple hours, but a good portion of that is simmering. Serve over buttered egg noodles. I like my sauce thicker than the original recipe, so use half the suggested liquid. The crème fraîche will also serve to thicken the sauce somewhat. This is a favorite to serve during the cold winter months.
This is a take on a recipe I found when the kids requested that the meat we use for tacos taste more like Taco Bell. After a bit of experimenting on when to add the liquid and spices I backtracked on my long-standing ideas of how to make a roux and that meat and seasonings should be given some time to cook together before adding liquid. Instead the water is the first thing added. The result is a flavor and consistency that the kids enjoy. When something like tacos or enchiladas or taco pie or anything asking for a soupy Mexican-type ground meat is requested this is what I use.
This can be replaced by sour cream, but it mixes better under heat and I think tastes better. It does take a couple days of preparation before use, though, so some forethought is needed.
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