Kyanabelle's Mexican Meat Filling

1. 1

   Brown the meat, breaking it up finely in the process.

2. 2

   Drain the juices through a strainer into a bowl and refrigerate til fat solidifies.

3. 3

   Remove the fat and return the juices to a 2 quart saucepan.

4. 4

   Add onions to the juices and simmer til onions are tender.

5. 5

   Add salsa verde, green chilis, salt, garlic powder, and ground cumin to sauce.

6. 6

   Bring to boil and sprinkle with the flour, stirring constantly, boil til slightly thickened.

7. 7

   Return the sauce mixture to the ground meat and combine thoroughly to distribute evenly.

8. 8

   Divide the meat mixture between the 6 ziplock bags and seal.

* Per serving · 4 servings · Values may vary.

No additional tips available.