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.
- 1 Cup Water
- 1 Pound Ground Bison / Beef
- 1/4 Cup Flour
- 1 Tablespoon Chili Powder
- 1 Teaspoon Salt
- 1/2 Teaspoon Dried Minced Onion
- 1/2 Teaspoon Paprika
- 1/4 Teaspoon Onion Powder
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Cumin
- Heat water to medium high in a skillet until small bubbles form.
- Add meat and break up. Cook and stir until browned.
- Add Seasoning and mix.
- Reduce heat and let simmer for five minutes.