Everyone in the family calls this type of stuff “Taco Meat” and considers it to be Mexican food, but I’ve heard multiple times that ground beef is not really Mexican.
This particular variation turned out good enough that I got lots of compliments from a number of people, so I thought I’d write it down.
Yes, it’s a big recipe, and while it goes together fast, it takes a long time to cook.
Seasoned Ground Beef
- 4 lbs ground beef (we usually use lean ground beef, but this should work with regular too)
- 4 medium to medium-large yellow onions, diced medium
- 3-4 Pasilla or Poblano chili peppers, seed and ribs removed, diced small
- 6-8 Anaheim chili peppers, seeds and ribs removed, diced small
- 4 15-ounce cans diced tomatoes
- 1 Tablespoon granulated garlic
- 2 Tablespoons Lawry’s Salt-Free Mexican Seasoning (if you can’t get this, I think you could approximate it with 2 teaspoons chili powder, 2 teaspoons paprika, 1 teaspoon cumin seed and 1 teaspoon dried oregano leaves; you can order this from SpicePlace.com and I absolutely love this seasoning mix, I put it on eggs, I mix it in with cream cheese, it’s fantastic)
- Brown the ground beef in a large heavy-bottomed pan.
- Once the ground beef is browned, add in the other ingredients. Mix well, let simmer for two hours or more. Most of that time is boiling off the excess liquid from the tomatoes and onions; if you need to cut down the time I think you could drain the diced tomatoes before adding them and then add an extra can of tomato paste.