- 4
- 35 mins
0/5
(0 Votes)
Ingredients
- 2 Tbsp vegetable oil
- 1 white onion, finely chopped
- 1 Tbsp. tomato paste
- 2 Tsp. Worcestershire sauce
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 2 Tsp. ground coriander
- 1 Tsp. paprika
- 1 Tsp. dried oregano
- 1/2 Tsp. garlic powder
- 1.5 pounds ground beef
- Kosher salt and ground pepper
- 1 15OZ can dived fire-roasted tomatoes
- 1-2 Tsp. hot sauce
Preparation
Step 1
1. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally until tender, about 4 minutes. Add the tomato paste, Worcestershire sauce, chili powder, cumin, coriander, paprika, oregano and garlic powder; cook, stirring until the onion is coated, about 1 minute.
2. Add the beef, 1 Tsp. salt and a little pepper. Cook, breaking up the meat until no longer pink, about 5 minutes. Add the tomatoes, hot sauce and 1/4 cup of water and bring to a simmer. Reduce the heat and cook, stirring occasionally until the juices are slightly thickened, 5-7 minutes. Season with salt and pepper.
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