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|Southwestern-Flavored Ground Beef or Turkey for Tacos & Salad|
"With Southwestern-Flavored Ground Beef, you can concurrently make this night's dinner and tomorrow's lunch. Just store out and refrigerate some of the taco meat and fixings including shredded cheese and lettuce, plus chopped scallions and tomatoes. A good-looking salad like this will draw potential lunch buyers. More probable than not, they will be out of good fortune."
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 huge garlic cloves, minced
- three tablespoons chili powder
- 2 teaspoons dried oregano
- 1 tablespoon floor cumin
- three kilos lean floor red meat or turkey
- 1 (14.Five ounce) can petite diced tomatoes
- Salt and pepper, to flavor
- 1/four cup cornmeal
|Prep :||Cook : 10M||Ready in :|
- Heat oil in a 12-inch skillet until shimmering. Add onion; saute until tender, approximately 5 minutes. Add garlic, chili powder, oregano and cumin; saute until aromatic, approximately 1 minute. Add red meat or turkey and cook, stirring often, until it loses its uncooked colour. Stir in tomatoes; simmer to blend flavors, approximately 5 minutes. Add salt and pepper, to flavor. Stir in cornmeal; prepare dinner, stirring constantly, till it thickens, nearly instantly. Cool and refrigerate (or serve warm for dinner as tacos or taco salad).
- Put a part of taco meat in a small box. Put a few salsa in any other small field. Put lettuce, tomatoes, bell peppers, scallions and shredded cheese in a plastic salad box or different lidded field. Pack tortilla chips in a baggie. Add a plastic fork and knife to the lunchbox.
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
- Try the usage of a Reynolds® slow cooker liner in your slow cooker for simpler cleanup.
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