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Mexican Spicy Meat (or Beyond Meat) Filling

Yields8 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

This is my absolute versatile go-to base for quick Mexican (I LOOOVVVE Them!) meals, whether they be tostadas (my fave), tacos, chimis, or ... you name it! And I've made it even more food-sensitive with "Beyond Meat" ... a Non-GMO and Gluten Free pea-protein DELICIOUS meat alternative.

 ½ lb lean ground beef (or use Beyond Meat)
 ¼ lb lean ground pork (or use Beyond Meat)
 ½ cup chopped onion (or substitute fennel)
 1 clove garlic, minced
 1 fresh or canned jalapeno pepper, stemmed, seeded, and minced
 1 tsp brown sugar (or coconut or jackfruit sugar)
 1 tsp chili powder
 ¼ tsp salt
 ¼ tsp dried oregano, crushed
 ¼ tsp ground cumin (I use more)
  tsp ground cinnamon
 ½ cup canned diced tomatoes (I use the fire-roasted Mexican type with chiles)
 1 tbsp cider vinegar

Combine beef and pork into large skillet: stir over medium-high heat until browned (if using "Beyond Meat", skip this step).


Add onion (fennel), garlic, and jalapeno pepper. Reduce heat to medium; cook until onion is tender.


(Spoon off and discard pan drippings [skip this step if using "Beyond Meat"])


Add remaining ingredients (including "Beyond Meat"). Simmer, stirring occasionally, 15 minutes, or until most of liquid has evaporated.

Nutrition Facts

Serving Size 1/2 cup

Servings 0

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