Notes from our test kitchen; this recipe was tested and developed using converted white rice and Old El Paso Taco Seasoning mix,  bulk spicy sausage meat may be replaced for the ground beef, such as Jimmy Dean’s Spicy Pork Sausage meat, serve this with a side salad

For added flavor add in some chopped dry smoked sausage into the ground beef mixture while browning

Servings 4-6

Ingredients:

1 pound ground beef

1 medium onion, chopped

1 green bell pepper, seeded and chopped

6 large garlic cloves, finely chopped

1 to 2 jalapeno peppers, seeded and finely chopped

2 tablespoons vegetable oil

1 package taco seasoning mix (such as Old El Paso taco seasoning mix)

1 cup chicken broth or water

1 (28-ounce) can diced tomatoes, undrained

1 (14-ounce) can black beans, rinsed and drained

1/2 cup mild chili sauce (such as Heinz Chili Sauce)

3/4 cup uncooked long grain white converted rice (such as Uncle Ben’s converted rice)

3/4 cup frozen peas or corn, slightly thawed

1 teaspoon brown sugar

salt and fresh ground black pepper

1 cup shredded cheddar cheese

2 tablespoons fresh chopped cilantro (optional)

Instructions:

In a large skillet over medium-high heat cook the ground beef with onion, green bell pepper, garlic and jalapeno pepper/s until no longer pink; drain fat.

Add in 2 tablespoons oil and continue to cook until the meat is lightly browned (this make take about 10 minutes, the meat should be browned).

Add in the taco seasoning mix and chicken broth or water; bring to a simmer stirring constantly.

Reduce heat to low, add in diced tomatoes with their juice, black beans,  chili sauce, rice, peas or corn and 1 teaspoon brown sugar; bring back to a simmer then season with salt and pepper.

Reduce heat to low, cover and simmer for about 30 minutes or until the rice is tender.

After the rice has finished cooking sprinkle the top with cheddar cheese and allow to melt then sprinkle with cilanto if desired.

Serve from the skillet.

This is the closest to the packaged taco seasoning mix that you will ever get not to mention a great cost-saver, don’t just use this for tacos make a large amount and store to use in chili recipes, casseroles, stews, I even add it to ground beef when I make grilled burgers, to add in extra flavor add to the ground beef mixture for casseroles or use in soups… the possibilities are endless, I make 10X the amount and store in the refrigerator to add to recipes

The amounts list a equivalent to 1 package of taco seasoning mix, for extra heat add in cayenne pepper

Ingredients:

2 tablespoons mild chili powder

1/2 to 1 teaspoon garlic powder

1/4 to 1 teaspoon onion powder

1/4 teaspoon dried oregano (rubbed between fingers to release the flavor)

1/2 teaspoon paprika

3 teaspoons cumin

1 teaspoon seasoned salt (or use 1/2 teaspoon salt)

1 teaspoon fresh ground black pepper

1/8 teaspoon cayenne pepper (optional)

Instructions:

Combine all ingredients together.

You may double or triple the amounts an store in a glass jar tightly sealed.

This jam takes only minutes to make but will need some chilling time to thicken up, I haven’t tried this yet with all strawberries although I think it would work well also, I do know using all blueberries or a mixture of blackberries and blueberries works great and using 4 cups raspberries worked well also

Ingredients:

4 cups fresh or frozen blueberries

2 cups white sugar

1 (3-ounce) box lemon-flavored Jell-O  gelatin

Instructions:

In a large saucepan combine all 3 ingredients; bring to a simmer over medium heat stirring breaking up the berries with a potato masher or fork.

Reduce heat to low and  simmer for 4 minutes continuing to break up the fruit.

Cool transfer to glass jars, cover and refrigerate for at least 8 hours before using.

Store any leftovers in the refrigerator.