Ingredients
Scale
- 1 lb ground beef (80/20)
- 1 tbsp tomato paste
- 1 tbsp Sedona Sand Fiesta Seasoning, more as needed
- 1/3 cup beef broth
- 1/2 tsp Worcestershire sauce (optional)
Homemade spice blend (substitute for Sedona Sand):
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp chipotle powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp Mexican oregano
- 1/4 tsp black pepper
- 3/4 tsp kosher salt
Instructions
- Heat a large cast iron skillet over medium-high heat until very hot. Add the ground beef and press into an even layer. Cook undisturbed for 2 to 3 minutes until deeply browned on the bottom. Flip in large sections, brown the second side, then break into crumbles. Continue cooking until most of the moisture has evaporated and the beef is deeply browned throughout.
- Drain most of the rendered fat, leaving about 1 tablespoon in the skillet.
- Push the beef to one side. Add the tomato paste to the fat and cook for about 1 minute until it darkens and smells fragrant. Stir into the beef, then sprinkle in the Sedona Sand and cook for 20 to 30 seconds, stirring constantly to bloom the spices.
- Add the beef broth and Worcestershire sauce if using. Scrape up any browned bits from the bottom of the pan. Simmer for 3 to 5 minutes until the liquid has reduced and lightly coats the beef. Taste and adjust salt.
Notes
- Press the beef flat and leave it alone for the first 2 to 3 minutes. That is where the flavor develops.
- Cook off all the moisture before adding the tomato paste. The pan should sizzle in fat, not bubble in liquid.
- This makes enough for 8 to 10 tacos. Double the batch and you have the base for a week of meals.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Beef & Lamb
- Method: Stovetop
- Cuisine: American Southwest, Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size:
- Calories: 293
- Sugar: 0.7 g
- Sodium: 171.5 mg
- Fat: 22.6 g
- Carbohydrates: 1.2 g
- Protein: 19.8 g
- Cholesterol: 80.2 mg
