Have you ever noticed how small the meat is at Taco Bell? The meat is stirred up so well there are no chunks. I love that but it’s hard to get the meat that small with a regular fork. A few years ago my friend told me about the mix-n-chop. I hate to mention Pampered Chef two posts in a row but it is a PC product and it’s a great kitchen tool.
It kind of looks like a windmill on a handle. PC gives these directions: Place thawed food in cookware. Grasp handle, gently push downward into food and twist. Repeat motion throughout cooking until desired consistency is reached.
Here’s a bonus — I use the Taco Bell Seasoning recipe so it’s practically the real thing!
2 tablespoons flour
2 teaspoons chili powder
1 1/2 teaspoons dried minced onion
1 1/4 teaspoons salt
1 teaspoon paprika
3/4 teaspoon crushed beef bullion cube
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
dash onion powder
1. Combine all of the ingredients in a small bowl.
2. Prepare taco meat using 1 pound of ground beef and following the same spunky directions
as on the original package:
“1. BROWN ground beef; drain. Add seasoning mix and 3/4 cup of water. Bring to a boil;
reduce heat. Simmer uncovered, 10 minutes, stirring occasionally.
2. HEAT taco shells or tortillas as directed on package.
3. SERVE bowls of seasoned ground beef, lettuce, tomato and cheese. Pass the taco shells
or tortillas and let everyone PILE ON THE FUN!”
Makes 12 tacos.