Taco Take-Out Filling

Recipe Ingredients

2 lbs	908g / 32oz	Ground chuck
1 cup	62g / 2.2oz	Onion - chop
1		Green pepper - chop
1 teaspoon	5ml	Mustard seeds
3 tablespoons	45ml	Beef bouillon powder - or
1 teaspoon	5ml	Chili powder
1/8 teaspoon	0.6ml	Tabasco sauce
1 teaspoon	5ml	Cumin powder
1 1/2 cups	355ml	Bottled chili sauce
1/3 cup	78ml	Sweet pickle relish
5 1/2 oz	156g	Tomato paste
3 tablespoons	45ml	Dark molasses
10 1/2 oz	298g	Beef broth
		Taco shells - hot fried
		Lettuce - shredded
		Monterey Jack cheese - grated

Recipe Instructions

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 over-brown 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 pulverized 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 hot pepper 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 to keep 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 Restaurant Recipes Cookbook"

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