Here's my recipe. The trick is the cumin...the more, the better, if you can stand it!
3 lbs. ground beef (I use grass-fed)
to this add 2 c. water for frying it up. This breaks up the clots of meat and makes it real nice and small. In Spanish we call this "carne picada." Yum!
Drain off the grease and water after it's all cooked up. You can fry it up a little more to get a nicer toasty-ness to it.
Next, add the following spices:
2 T. chili powder (I get bulk spices located in the Mexican section...they're cheaper!)
1 T. cumin
1 t. salt or more to your taste
1 T. minced garlic.
You can add 2 c. more water and simmer, at this point, to make it a little saucy. Enjoy!
During the week, I'll pull this out to make tacos, enchiladas, or taco salads. The kids even like the meat with cheese and tortilla chips to make their version of nachos. It also freezes well. Bon appetit or rather buen provecho!