OmManiPadmeOmelet wrote:
>
> I cheated last time... ;-)
>
> I chopped and sauteed' two whole onions, added some ground venison
> sausage and chopped pork, one whole small jar of "Pace" brand chipotle
> picante sauce, some garlic powder and a couple tablespoons of chile
> powder.
>
> No, I don't really measure spices. I use the "that looks about right"
> approach. <G>
>
> I also added 1 large bulb of fresh grated ginger, and just a smidgin
> of powdered cinnamon.
>
> I nearly always add cinnamon to mexican or Italian. Used sparingly, it
> "brightens" the flavor and adds a subtle touch.
>
> And yes, the tacos were delicious! I ate them over two days and my
> house mate loved them too.
>
> Served with fresh sliced leaf lettuce, chopped roma tomatoes, shredded
> cheddar jack cheese and a can of sliced black olives.
>
> I've also gone to using the pre-formed crispy taco shells instead of
> frying my own. I really really do like those better!

I always cheat since I really don't like taco shells. I make what I call
Mexican hamburger helper.

I brown 1 lb of ground beef with a diced onion, garlic (to taste), 2 chopped
jalapeños, cayenne pepper (to taste), pinch of salt and fresh ground black
pepper in olive oil. Once the meat is browned I add a 1/2 cup of low sodium
beef broth, 1 sm. can of rotel tomatoes, 2 table spoons of salsa (your
favorite), crushed red pepper if you like it a little hotter. I let this
cook down till the broth is about gone then mix with elbow noodles and add
cheese when serving. I is better the next day as left overs as well. My wife
and kids love this about once a week.

--

Joe Cilinceon