SEASONED GROUND BEEF
This seasoned ground beef is great for tacos, nachos or added to chili!
INGREDIENTS
- 1 1/2 LBS GROUND BEEF (I like using 85/15 fat to lean content)
- 3 TBSP KOKO KLASSIC*
- 1 TSP VEGETABLE OIL OR COOKING SPRAY
EQUIPMENT
- LARGE SKILLET (cast iron, nonstick or stainless steel)
- STIFF SPATULA OR WOODEN SPOON
INSTRUCTIONS
- Heat the oil in the large over medium-high heat. The oil helps prevent the ground beef from sticking and scorching in the pan - and makes clean up way easier! If using a leaner ground beef, consider using more oil.
- Add the meat to the center of the heated skillet and use the spatula to break into smaller pieces.
- Sprinkle in the Koko Klassic and use the spatula to mix.
- As the ground beef cooks, stir to ensure even browning, breaking into smaller pieces as you go.
- Continue to cook until all pink is gone and your desired browning has occurred.
- Important! Don't strain the ground beef - you'll be getting rid of the flavor and moisture. This is why I like using 85/15 and tend to cook until most of the water evaporates. This leaves me with moist, flavorful ground beef!
- Browned ground beef can be used immediately, cooled and refrigerated for up to 1 week or frozen for 3 months.
*VARIATIONS
- If looking for some heat to go with the flavor, try using Koko Kickin' in place of Koko Klassic.
- For those seeking extreme heat, use Koko Kryin'. But, I recommend decreasing the amount you add to 2 teaspoons to start with - adjust according to taste.