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Taco Take-Out Filling

Taco Take-Out Filling recipe image
This hearty taco filling features ground chuck simmered with a complex blend of chili sauce, molasses, and tomato paste for a deep, savory flavor. The beef is partially blended to create a thick, mortar-like texture that holds together well in taco shells. It is seasoned with cumin, mustard seeds, and a hint of Tabasco for balance.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1612.6
Dietary: Gluten-free
Description
This hearty taco filling features ground chuck simmered with a complex blend of chili sauce, molasses, and tomato paste for a deep, savory flavor. The beef is partially blended to create a thick, mortar-like texture that holds together well in taco shells. It is seasoned with cumin, mustard seeds, and a hint of Tabasco for balance.
Ingredients
  • 2 pound Ground chuck
  • 1 cup Onion -- chop
  • 1 Green Pepper -- chop
  • 1 teaspoon Mustard seeds
  • 3 tablespoon Beef bouillon powder -- or
  • 1 teaspoon Chili powder
  • 1/8 teaspoon Tabasco
  • 1 teaspoon Cumin powder
  • 1 1/2 cup Bottled chili sauce
  • 1/3 cup Sweetpickle relish
  • 1 small Can tomato paste
  • 6 ounce Water tomato Paste can
  • 3 tablespoon Dark molasses
  • 10 1/2 ounce Beef broth
Directions
  1. 1
    Hot fried taco shells Lettuce -- shred Monterey Jack Cheese-grate Pack beef into ungreased 10" skillet on medium
  2. 2
    heat .
  3. 3
    Cover and let simmer, reducing to low heat after 5 minutes.
  4. 4
    You don't really want to overbrown the beef, but to
  5. 5
    allow some moisture to
  6. 6
    combine with the natural fat in the chuck to create a broth while it
  7. 7
    simmer .
  8. 8
    Depending on the percentage of fat content in the beef, I'd
  9. 9
    let it steam like this for about 12-15 minutes.
  10. 10
    Turn off heat.
  11. 11
    Drain liquid from beef into blender with HALF of the beef.
  12. 12
    With on/off speed blend this mixture until it resembles a brick-layer's mortar.
  13. 13
    To the mixture of pulvarized beef and the remaining half which you did not put into the blender,
  14. 14
    add onion, green pepper, mustard seed, bouillon powder and chili powder.
  15. 15
    Stir in hotpepper sauce, cumin powder, chili sauce, sweet pickle relish, tomato paste, water, molasses and beef broth.
  16. 16
    (If you like a thinner sauce, add more beef broth).
  17. 17
    Simmer this uncovered, stirring frequently to prevent scorching or use your slow cooker on "high" for about 2 hours.
  18. 18
    On top of the range, simmer 1 hour, adding additional liquid as necessary tokeep sauce consistency.
  19. 19
    Spoon it into the fried taco shells.
  20. 20
    Top it off with lettuce, grated cheese and Taco 5 Alarm Sauce.
  21. 21
    Secret RestaurantRecipes Cookbook

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1612.6kcal
% Daily Value *
Total Fat 83.8g129%
Saturated Fat 26.6g133%
Cholesterol 395.1mg132%
Sodium 3591.9mg150%
Total Carbohydrate 93.8g32%
Dietary Fiber 39.8g160%
Sugars 38.1g
Protein 139.4g279%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, beef, blending, bottled, bouillon, broth, chili, chop, chuck, cumin, dark, filling, ground, main, molasses, mustard, onion, paste, pepper, powder
Read it online: https://www.chefs-mate.com/recipe/taco-take-out-filling/