Recipe By:USA WEEKEND columnist Pam Anderson
"With Southwestern-Flavored Ground Beef, you can simultaneously make tonight's dinner and tomorrow's lunch. Just save out and refrigerate some of the taco meat and fixings such as shredded cheese and lettuce, plus chopped scallions and tomatoes. A good-looking salad like this will draw potential lunch traders. More likely than not, they'll be out of luck."
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 large garlic cloves, minced
- 3 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 tablespoon ground cumin
- 3 pounds lean ground beef or turkey
- 1 (14.5 ounce) can petite diced tomatoes
- Salt and pepper, to taste
- 1/4 cup cornmeal
Heat oil in a 12-inch skillet until shimmering. Add onion; saute until soft, about 5 minutes. Add garlic, chili powder, oregano and cumin; saute until fragrant, about 1 minute. Add beef or turkey and cook, stirring often, until it loses its raw color. Stir in tomatoes; simmer to blend flavors, about 5 minutes. Add salt and pepper, to taste. Stir in cornmeal; cook, stirring constantly, until it thickens, almost instantly. Cool and refrigerate (or serve warm for dinner as tacos or taco salad).