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Categories:Viewed: 30 - Published at: 2 years ago
Ingredients
- 6 lb. cheap ground beef or 5 lb. good ground beef
- 3/4 tsp. black pepper
- 2 1/4 tsp. salt
- 3/4 tsp. minced garlic (dry)
- 1 small potato, shredded
- 4 tsp. each soy sauce and Worcestershire sauce
- 1 medium onion, diced
- 1/4 tsp. white pepper (substitute 1 1/4 tsp. black pepper)
- 3/4 tsp. oregano
- 1/2 tsp. Adolph's seasoned meat tenderizer
Method
- Separate meat so it is loose and brown in an uncovered deep 5-quart pot.
- When browning is completed, drain juices into bowl. Put meat back into pot and add 5 to 6 teaspoons juices, discarding the rest.
- Add all ingredients.
- Mix well and, covering pot, cook over lowest heat possible, for 5 or more hours, stirring about 30 minutes.
- After 4 hours, taste occasionally, and add more of whatever ingredients you want to highlight.
- You should be aware however, that the longer you cook the mixture, the better the flavor develops and adding more of an ingredient is rarely needed. When done, put about 1 serving spoon of meat in each taco shell and top with whatever degree of "hot" taco sauce you desire.
- I personally prefer a mild taco sauce such as La Victoria chili dip along with shredded lettuce, chopped tomatoes and shredded Cheddar cheese or anything else you prefer.
- If any meat is leftover, it may be frozen.
- Makes 3 large tacos.
