Mexican Spicy Meat (or Beyond Meat) Filling

Yields8 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

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! And I've made it even more food-sensitive with "Beyond Meat" ... a Non-GMO and Gluten Free pea-protein DELICIOUS meat alternative.

½ lb lean ground beef (or use Beyond Meat)

¼ lb lean ground pork (or use Beyond Meat)

½ cup chopped onion (or substitute fennel)

1 clove garlic, minced

1 fresh or canned jalapeno pepper, stemmed, seeded, and minced

1 tsp brown sugar (or coconut or jackfruit sugar)

1 tsp chili powder

¼ tsp salt

¼ tsp dried oregano, crushed

¼ tsp ground cumin (I use more)

⅛ tsp ground cinnamon

½ cup canned diced tomatoes (I use the fire-roasted Mexican type with chiles)

1 tbsp cider vinegar

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.

Nutrition Facts

0 servings

Serving size

1/2 cup

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Mexican Spicy Meat (or Beyond Meat) Filling