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1
Put the ground chuck in a large pot or Dutch oven and add seasonings.
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2
Add just enough water to cover the meat, bring to a boil, then reduce and simmer for about an hour.
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3
Every 15 minutes or so break up the meat with a large spoon or a potato masher so that it isn't lumpy. Be sure always to keep just enough water to cover the meat.
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4
After an hour add the onion and bell pepper and simmer another 20 minutes. The meat should be very finely textured at this point.
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5
Remove from the heat, pour into a strainer over a large bowl, and let the meat sit in the strainer for 10 or 15 minutes to make sure all grease drains away, pressing it a few times.
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6
After the meat has drained as much as possible, place the bowl of liquid (which you want to keep) and grease in the freezer for a while. When grease separates and hardens on top, take a spoon and remove all of it. Retain about a cup of the degreased liquid.
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7
Place reserved liquid in a pan and bring to a boil. Dissolve 1 teaspoon of corn starch in 1/4 cup of cold water and add to the liquid, simmering 4 or 5 more minutes. Add reserved meat into the pan and mix liquid well into meat.
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8
Serve in taco shells or tortillas, or mix into a taco salad or casserole.
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9
Leftovers freeze well.
