Roxie's Taco Filling

We prefer to use the soft tacos for this filling although the others will do nicely too. In fact, we've even been known to use pitas and other wraps. When I was coming home from Dallas I snuck some corn tortillas home. Mmmm-mmmmm good!!
  • 1 lb lean ground beef
  • 1/2 lb lean ground pork
  • 1/2 lb ground veal
  • 1 cup hot salsa
  • 19 oz can diced tomato
  • 2 large cloves garlic, minced
  • 1 cup beer
  • 2 cups cooked rice
  • 2 tsp cayenne pepper
  • 2 tsp cumin
  • 1 tsp coriander
  • 2 tsp oregano (2 tbsp if using fresh)
  • 2 tbsp chopped fresh cilantro
  • salt and freshly ground pepper to taste

In a large skillet, brown the meat in small batches, set aside, and drain off all fat. When all the meat is browned, return it to the skillet and stir to combine well over medium heat. Add the remaining ingredients except cilantro, bring to a boil, then reduce the heat to low and simmer for 30 to 45 minutes. If the mixture is getting too dry, add more beer in small amounts. The end result should be moist but not wet. Adjust seasoning and stir in cilantro. Serve hot.

We keep the additions to our tacos fairly simple. Sour cream, a good guacamole, some shredded Monterey Jack cheese and sliced black olives. You can, however, also add diced tomato, peppers, jalapenos, shredded lettuce and chopped green onion. Whatever your decorating whim calls for, I can guarantee you're going to love these tacos!!