Taco Meat (Seasoned Ground Beef for Tacos, Burritos, etc.)

Just a note: I saw a friend once washing her ground beef in a colander. I had never seen that and asked her why she did it. She said the stores weren't always clean and they sometimes put dye in meats. Interesting. Now I wash all my meat, chicken, fish, everything before cooking. 

In oil, brown 1 1/2 lbs ground beef with a large onion (finely diced), stirring and breaking up constantly.

When browned, pour off the grease, and add:

1 cup beef broth
1 can Rotel (diced tomatoes with chilis)
1-2 Tbsp good chili powder (mild for most eaters-because it's still hot)
1 tsp salt
1/2-1 tsp cumin (I like less)
1/2 tsp garlic powder (or two freshly minced garlic cloves)
1/4 tsp crushed red pepper flakes, optional
1 tsp paprika
1/2 tsp oregano
*dash of OJ & honey, if desired, to add depth of flavor

Bring to a boil, then reduce to a simmer. Simmer uncovered until the liquid is evaporated, about 20 minutes. Drain if necessary- if you don't have time to let it boil off, or if you want to get rid of fat

Use as a filling for enchiladas, tacos, burritos, baked potatoes, nachos, on pizza, etc. Leftovers can go in spaghetti sauce too.