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 is a generic BBQ sauce. It is tangy and can be tempered with more sugar if desired. I personally like it tangy. The ketchup I use is store-bought, but one without corn syrup. Total cook time is around 1 1/2 to 2 hours, but most of that is simmering.
I have always enjoyed cooking, but the interest never truly took hold until I became a single father and was tasked with feeding two kids on a daily basis. Both kids had a severe milk allergy, (the go to the emergency room or inject epinephrine type--not an intolerance), so control over ingredients was important. I also wanted to minimize if not eliminate the amount of pre-packaged food we were consuming to better control the intake of things like sugar and sodium and things I cannot pronounce.