Ingredients:
1 1/2 lbs ground beef
1/2 lb sausage ( I use Jimmy Dean or Owens)
1 large chopped onions ( red onion is fine)
6 cloves minced garlic ( at least!)
1/2 teaspoon lawry seasoning salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried cilantro
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 small diced jalapeno peppers ( remove seeds)
2 (10 ounce) cans Rotel Tomatoes, with juice,you can also use rotel mexican style tomatoes ( dare I say we use the extra hot?!)
2 cups chicken broth
1/2 cup red wine ( any will do)
1/4 cup fresh cilantro leaves, minced,for garnish
Directions:
In a large skillet (with available lid), brown the meats with the next 10 ingredients.
Make sure the meat is browned really well.
Add the Rotel tomatoes, chicken broth, and wine.
Bring to a boil.
Reduce to simmer until most of the liquid is absorbed and meat becomes very tender.
I put a lid half on for awhile and then take it off towards the end to help reduce the remaining liquid.
Garnish with fresh cilantro.
Serve in crispy taco shells, or warmed flour tortillas.
We top our tacos with shredded lettuce, diced tomatoes, sour cream, chopped black olives, sliced pickled jalepenos, salsa, and cheddar cheese.
This is a pretty basic recipe and if I have any left over, I’ll dump a cup of cooked rice in and make untraditional stuffed cabbage rolls or even stuffed poblano peppers.
It’s a jumping off point so you can play around with it and the spices to tailor it to your preference.
Servings: 6
Time preparation: 30 min.
Time total: 120 min.