Taco Filling

I doubled this recipe and divided it into 2-cup portions. The doubled recipe made a total of 12 cups, or six meal-sized portions for our family. Our boys especially loved the soft-shelled tacos we ate for supper tonight. My younger son ate three (small) tacos all on his own! I served the taco meat with whole wheat flour tortillas, brown beans, shredded lettuce, chopped tomatoes, grated cheddar, sour cream and salsa.

1 tbsp. vegetable oil
3 C. finely chopped onions (about 3 medium onions)
6 garlic cloves, minced (I omitted this)
1 jalapeno chile, minced (I omitted this)
1 tbsp. chili powder
1 tbsp. ground cumin
1 tbsp. ground coriander
2 lbs. lean ground beef
1 can (28 oz.) crushed tomatoes (I will use less next time)
coarse salt

1. Heat oil in a large skillet over medium-high heat. Add onions; cook until softened, about 5 minutes. Add garlic, jalapeno, chili powder, cumin and coriander; cook, stirring, 1 minute.

2. Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. (Next time I will do this step first, drain off the fat, and then cook the onions and spices.) Stir in tomatoes; cook, stirring occasionally, until liquid has evaporated, 15-20 minutes. Season generously with salt.