This is my absolute versatile go-to base for quick Mexican (I LOOOVVVE Them!) meals, whether they be tostadas (my fave), tacos, chimis, or ... you name it!
This recipe is from an OLD (dated 1990) cookbook called Southwest Cooking given to me long ago by a girlfriend. The recipes are uber-authentic and amazing.
But I gave it a vegetarian (and food-sensitive) twist by using "Beyond Meat" ... a gluten-free, soy-free pea-protein meat substitute (the others are made with soy protein [highly processed and GMO] and wheat gluten [NO ... NO!]). It has some processed ingredients, but is a major step in the right direction.
If you are so inclined, replace all the meat in this recipe with "Beyond Meat" Feisty Beef Crumbles. And Eat It Up ... FOR REAL!
AuthorJill PlaceThis is my absolute versatile go-to base for quick Mexican (I LOOOVVVE Them!) meals, whether they be tostadas (my fave), tacos, chimis, or ... you name it! And I've made it even more food-sensitive with "Beyond Meat" ... a Non-GMO and Gluten Free pea-protein DELICIOUS meat alternative.
Combine beef and pork into large skillet: stir over medium-high heat until browned (if using "Beyond Meat", skip this step).
Add onion (fennel), garlic, and jalapeno pepper. Reduce heat to medium; cook until onion is tender.
(Spoon off and discard pan drippings [skip this step if using "Beyond Meat"])
Add remaining ingredients (including "Beyond Meat"). Simmer, stirring occasionally, 15 minutes, or until most of liquid has evaporated.
Ingredients
Directions
Combine beef and pork into large skillet: stir over medium-high heat until browned (if using "Beyond Meat", skip this step).
Add onion (fennel), garlic, and jalapeno pepper. Reduce heat to medium; cook until onion is tender.
(Spoon off and discard pan drippings [skip this step if using "Beyond Meat"])
Add remaining ingredients (including "Beyond Meat"). Simmer, stirring occasionally, 15 minutes, or until most of liquid has evaporated.
Leave a Reply