Pot & Cover

Friday nite...I'd spent the whole day at home...ahh, so nice.  Worked on my school laptop and IPAD finally getting them all updated.  The only rationaly thing to do was have taco night!  Scott made the carmelized jalepenos again, our most favorite taco meat and the surprise of Corona's and lime!  My favorite. Scott stumbled upon caramelizing jalapenos and we used them on the nachos the night before...  sliced, deseeded and sauteed in a little vegi oil, s & p until caramelized our favorite ground beef for tacos, enchiladas, nachos...eating with a spoon out of the bowl brown ground chuck and season with taco seasoning (cumin, cayenne, red pepper flakes,  chile powder, oregano, garlic, onion powder and/or any mixture of theses, with salt and/or beef buillion)  add water to cover and simmer till tender.  You'll over salt due to the dilution of the water, but careful not to do too much.  Turn it on low once tender to keep warm and ...

tender ground beef Simmer your ground beef (we like chuck) after briefly browning it...add just enough water to cover, add lots of great spices, add bouillon or broth for extra flavor too...over season, because the water is diluting the flavor (taco style..italian, whatever)...simmer for 10 min or so...you can turn the heat off and leave it in the water to stay warm until your ready to eat...drain and make your tacos, enchiladas...whatever suits your fancy.  This meat is so flavorful and tender that I can eat it straight from the pan with a spoon...great on chips as a dip or for nachos.