I tend to use bison instead of beef and they may be used interchangeably for any of the recipes calling for ground beef. On a trip to Montana my son and I decided we liked elk even better, but it is hard to come by here.
This is a simple, one skillet dish that is good for a quick meal on a cold night. Plus it reheats well. It is honestly not the most exciting meal, but good comfort food. I think it could use some tweaks, though. Total cook time is about 45 minutes.
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 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.
Except in certain cases (like breads or making a roux), measurements are estimates. Spices I usually eye then adjust with tasting. Pepper should be freshly ground to get the best flavor even though this can be tiring for large amounts!