*  Exported from  MasterCook  *

                          Taco Take-Out Filling

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Meats                            Beef
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Ground chuck
   1      cup           Onion -- chop
   1                    Green pepper -- chop
   1      teaspoon      Mustard seeds
   3      tablespoons   Beef bouillon powder -- or

   1      teaspoon      Chili powder      1/8  teaspoon      Tabasco    1
   teaspoon      Cumin powder    1 1/2  cups          Bottled chili sauce
   1/3  cup           Sweet pickle relish    1      small         Can
tomato paste    6      ounces        Water tomato
Paste can    3      tablespoons   Dark molasses   10 1/2  ounces
Beef broth                         Hot fried taco shells
     Lettuce -- shred                         Monterey Jack Cheese -- grate
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 overbrown
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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