An amazing meat sauce that comes together with common spices in your kitchen. Makes great tacos and enchiladas, TexMex style.
2 lbs ground beef (any ground meat is good, Impossible Meat is also a fantastic option
2 teaspoon black pepper
2 teaspoons cumin
2 teaspoons salt
2 teaspoons garlic granules or powder
3 tablespoons chili powder
1 tablespoon cornstarch or arrowroot powder
1.5 lbs shredded cheese (cheddar, Monterey Jack, or queso quesadilla)
1 cup white onion, diced
3 cups water
2 dozen tortillas
Wesson oil (I use avocado oil)
1/4 cup white onion, finely diced
1/2 cup shredded cheese (cheddar, Monterey Jack, or queso quesadilla)
In a large frying pan, add the ground meat over medium-high heat and cook until browned and no pink is remaining.
In a small bowl, combine the black pepper, cumin, salt, garlic, chili, cornstarch, or arrowroot. Add to the browned meat and toast the spices for about 1 minute while mixing the seasoning into the meat. Add the 3 cups of water and simmer on low until meat sauce has thickened. Remove from the heat and set aside.
Add about one cup of oil to a large frying pan over medium-high heat until the temperature reaches 350˚F. Fry each tortilla until softened, about 30 seconds to 1 minute. Set aside on a plate. Once all tortillas have been cooked, add two tablespoons of cheese and one teaspoon of onion to each tortilla. Roll into a cigar shape. Set the rolled tortilla on a 1/2 cup of sauce bed in a large baking pan. Continue until all tortillas have been rolled and placed into the baking pan. Spread the remaining sauce over the tortillas. Cover with a layer of cheese and onion. Bake for 30 minutes at 350˚F. Remove from the oven and allow to cool for 10 minutes before serving.