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.

With tomatoes in the garden I need as many recipes as possible that use them, (a single tomato plant is very bountiful!) This is a nice, clean chicken recipe. Total cook time is around 45 minutes.

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.

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