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Title: Taco Take-Out Filling
Categories: Meat Ethnic
Yield: 1 Servings
| 2 | lb | Ground chuck |
| 1 | c | Onion -- chop |
| 1 | Green pepper -- chop | |
| 1 | ts | Mustard seeds |
| 3 | tb | Beef bouillon powder -- or |
| 1 | ts | Chili powder |
| 1/8 | ts | Tabasco |
| 1 | ts | Cumin powder |
| 1 1/2 | c | Bottled chili sauce |
| 1/3 | c | Sweetpickle relish |
| 1 | sm | Can tomato paste |
| 6 | oz | Water tomato Paste can |
| 3 | tb | Dark molasses |
| 10 1/2 | oz | Beef broth |
| Hot fried taco shells | ||
| Lettuce -- shred | ||
| Monterey Jack Cheese-grate |
Pack beef into ungreased 10" skillet on medium heat. Cover and let simmer, reducing to low heat after 5 minutes. You don't really want to overbrown the beef, but to allow some moisture to combine with the natural fat in the chuck to create a broth while it simmer. Depending on the percentage of fat content in the beef, I'd let it steam like this for about 12-15 minutes. Turn off heat. Drain liquid from beef into blender with HALF of the beef. With on/off speed blend this mixture until it resembles a brick-layer's mortar. To the mixture of pulvarized beef and the remaining half which you did not put into the blender, add onion, green pepper, mustard seed, bouillon powder and chili powder. Stir in hotpepper sauce, cumin powder, chili sauce, sweet pickle relish, tomato paste, water, molasses and beef broth. (If you like a thinner sauce, add more beef broth). Simmer this uncovered, stirring frequently to prevent scorching or use your slow cooker on "high" for about 2 hours. On top of the range, simmer 1 hour, adding additional liquid as necessary tokeep sauce consistency. Spoon it into the fried taco shells. Top it off with lettuce, grated cheese and Taco 5 Alarm Sauce. Source: Gloria Pitzer Presents The Secret RestaurantRecipes Cookbook
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