Thibeault’s Table. There are probably hundreds of taco filling recipes out there, but this one is different. Three things distinguish this recipe from others: 1) The seasoning proportions are just right – not too much chili and not too much cumin 2) No tomato is added. Tomato sauce can sometimes overpower and/or mask other flavorings. This filling is perfectly balanced. 3) The meat is simmered rather than just quickly browned. This extra step results in nicely tender meat that is permeated with the wonderful seasonings. The flavorings do not just coat the top of the meat, they pervade every morsel. So important when you’re dealing with low sodium dishes.
I followed Ann’s recipe with just a few low sodium changes. I did not add any salt to the meat mixture, I used a salt-free chili powder, and I used NSA beef broth. Garnishes were chopped lettuce, salt-free pico de gallo, homemade salt-free guacamole, Sargento’s shredded low sodium cheddar, and dollops of sour cream. I used sodium-free taco shells the first night, and the next day used salt-free tostada shells for lunch.
1 pound lean ground beef
1 clove of garlic - minced
1/2 small onion chopped
1 teaspoon ground cumin
1 teaspoon chili powder (I used a salt-free blend)
1/2 teaspoon paprika
Salt (I omitted)
Beef broth (I used NSA broth)
Saute beef in a small amount of oil until the pink is gone. Add the onion and garlic and seasonings and continue to cook for a few minutes until onion is tender. Add one cup beef broth, cover and simmer for 1/2 hour. Remove lid and cook until the liquid has evaporated.