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BASIC MEXICAN BEEF




Source of Recipe


Sue Freeman


List of Ingredients




2lbs. 97 percent lean ground beef
2tbsp. chili powder
1tsp. ground cumin
1tsp. onion powder
1tsp. garlic powder

1/4 cup ketchup
1/2 cup water



Recipe



Brown the ground beef over high heat in an extra-deep, 12-inch nonstick skillet, stirring frequently to break up the meat. While the meat browns, add the chili powder, cumin, onion powder and garlic powder.

When the meat is brown, reduce the heat to medium. Add the ketchup and water, and stir to mix well. Continue to cook 5 minutes, stirring occasionally, until most of the water evaporates.

Freeze the meat mixture in 1 1/4-cup portions in 3 freezer-weight plastic bags.
To defrost the frozen meat, run the plastic bag under hot tap water to loosen the packaging. Remove the meat from the bag, and place it on a microwave-safe plate. Microwave, uncovered, on the defrost setting, following the manufacturer's instructions, until the meat is fully defrosted. The meat mixture is now ready to use in a recipe.

Each half-cup serving has about 197 calories (41 percent from fat), 9 grams fat (4 grams saturated), 72 milligrams cholesterol, 25 grams protein, 3 grams carbohydrates, no dietary fiber and 181 milligrams sodium.