REQ Taco Meat Recipe

The pre- packed dry mixes that I love so much are, of course, overcarbed.
Since I discovered the lowcarb tortillas, I've been in Heaven, but I've just
basically been eating crumbled hamburger meat in them. I needs some spice to
them. Any ideas, folks?

Thanx in advance,

Red

On Fri, 16 Jan 2004 17:02:48 -0800, "Rusty n Red"
announced in front of God and everybody:

The pre- packed dry mixes that I love so much are, of course, overcarbed.
Since I discovered the lowcarb tortillas, I've been in Heaven, but I've just
basically been eating crumbled hamburger meat in them. I needs some spice to
them. Any ideas, folks?

I cook my hamburger with pork chorizo, drain off a lot of the fat,
then add some garlic powder, cumin and hot sauce to taste.

Dawn

"Rusty n Red" wrote:

The pre- packed dry mixes that I love so much are, of course, overcarbed.
Since I discovered the lowcarb tortillas, I've been in Heaven, but I've just
basically been eating crumbled hamburger meat in them. I needs some spice to
them. Any ideas, folks?

Cumin is a key ingredient and most use chili powder. You might want to
check the ingredient list on your favorite store-bought powder.

I have a favorite recipe but I can't use it straight because it
contains ketchup.

1 lb beef browned & drained
finely chopped onion (green/scallions are lower carb than regular
onion, or omit)
1/2 tsp cumin
1/2 tsp oregano
1 tsp chili poweder
1 garlic clove (to personal preference)
1 tsp salt
& pepper to taste (you could use black, white or red/cayenne pepper)

The spices gets added after the beef & onion has been cooked and
drain. The last thing that went in was a 1/4 cup of ketchup which gets
tossed quickly to coat over heat. You could use a tomato puree which
would add a 4g (Contadina Puree has 4g per .25 cup), use the dry
spiced beef mix or experiment with something to get the beef some
moisture (butter, oil & vinegar, water, butter & tabasco), or simply
don't drain the beef well.

DiGiTAL_ViNYL (no email)

What is exactly in the Chorizo?
I have seen it in the stores. Is there a good brand or a bad brand?
I live in SoCal
alabama


"Dawn Taylor" wrote in message
news
On Fri, 16 Jan 2004 17:02:48 -0800, "Rusty n Red"
announced in front of God and everybody:

The pre- packed dry mixes that I love so much are, of course, overcarbed.
Since I discovered the lowcarb tortillas, I've been in Heaven, but I've
just
basically been eating crumbled hamburger meat in them. I needs some spice
to
them. Any ideas, folks?

I cook my hamburger with pork chorizo, drain off a lot of the fat,
then add some garlic powder, cumin and hot sauce to taste.

Dawn

What is exactly in the Chorizo? BRBR
I used to love chorizo until I stopped to read the ingredients, now I can't
stomach the thought of it. Kinda like "The Queen of Cans and Jars" ruining my
appetite for Slim Jims! Bleech!

Brenda
135/106

Brenda wrote:

What is exactly in the Chorizo? BRBR
I used to love chorizo until I stopped to read the ingredients, now I can't
stomach the thought of it. Kinda like "The Queen of Cans and Jars" ruining my
appetite for Slim Jims! Bleech!

Brenda
135/106

There are tons of recipes for it....
--
Jean B.

"Frank Howe" wrote:

What is exactly in the Chorizo?
A dried/spicy sausage. Ones I've tasted have varied from kinda like
pepperoni in flavor, to that hot italian dry sausage... I don't know
the name of it.

I have seen it in the stores. Is there a good brand or a bad brand?
I live in SoCal
alabama


"Dawn Taylor" wrote in message
news
On Fri, 16 Jan 2004 17:02:48 -0800, "Rusty n Red"
announced in front of God and everybody:

The pre- packed dry mixes that I love so much are, of course, overcarbed.
Since I discovered the lowcarb tortillas, I've been in Heaven, but I've
just
basically been eating crumbled hamburger meat in them. I needs some spice
to
them. Any ideas, folks?

I cook my hamburger with pork chorizo, drain off a lot of the fat,
then add some garlic powder, cumin and hot sauce to taste.

Dawn



DiGiTAL_ViNYL (no email)

Red - I like Cholula hot sauce on ground beef. It's the one with the
round woden top on the bottle. Sure, it has some carbs, but nothing else
is needed to make good taco filling, and not nuch is needed.

I watched the person at SubWay make a LC wrap, and here's what they do:
1. Put the LC tortilla on a paper towel or two and add meat and grated
cheese, starting a couple inches from what will become the bottom of the
wrap, and going all the way to the tortilla's top edge. Spread the meat
and cheese wide, so it will still roll up.
2. Mircowave for a minute... just until the cheese melts. The paper
towel keeps the tortilla from getting too soggy, and the cheese glues
the meat in place.
3. Add shredded lettuce, sour cream, a little salsa (watch those salsa
carbs)
4. Fold the bottom of the tortlla up, and roll from the side.

Rusty n Red wrote:

The pre- packed dry mixes that I love so much are, of course, overcarbed.
Since I discovered the lowcarb tortillas, I've been in Heaven, but I've just
basically been eating crumbled hamburger meat in them. I needs some spice to
them. Any ideas, folks?

Thanx in advance,

Red

I just had an LC Wrap the other day and the method in that Subway was a
little bit different...

1. He started with a pre-measured portion of chicken (in a paper tray). Add
cheese and microwave for ~30 seconds. (I wasn't paying THAT close an
attention.)
2. Add bacon and microwave for another 15-25 seconds.
3. The tortillas were stored in the bottom of the bread cooling rack-area,
above the oven. So they were already warm. Take one out.
4. Dump meat & cheese mixture on top.
5. Add desired veggies and condiments. Roll up like a burito: fold sides in
and roll from bottom.

HTH

Steve

"Donald Jacobs" wrote in message
...
snip
I watched the person at SubWay make a LC wrap, and here's what they do:
1. Put the LC tortilla on a paper towel or two and add meat and grated
cheese, starting a couple inches from what will become the bottom of the
wrap, and going all the way to the tortilla's top edge. Spread the meat
and cheese wide, so it will still roll up.
2. Mircowave for a minute... just until the cheese melts. The paper
towel keeps the tortilla from getting too soggy, and the cheese glues
the meat in place.
3. Add shredded lettuce, sour cream, a little salsa (watch those salsa
carbs)
4. Fold the bottom of the tortlla up, and roll from the side.

snip

Red:

I add cumin, oregano, chili powder and a bit of garlic powder to my ground
beef, plus about 1 tbsp of chopped (canned) green chilis. Husband likes it
if I also add 1 tbsp red pepper flakes for extra spice. The cumin is the
spice that gives it that "taco" flavoring you're looking for.

If you like mexican, here's a GREAT low-carb mexican recipe I think you'll
really like. Really hits those Mexican cravings!

MEXICAN CASSEROLE

1 lb ground beef
1/4 cup diced onion
1 tbsp chopped green chilis (canned)
1 tbsp cumin
2 tbsp chili powder, divided
1/2 tbsp oregano
Garlic powder to taste
3 eggs
1/3 cup mayo
1/3 cup heavy cream
1 cup shredded cheddar cheese

Brown hamburger and onions, drain fat. Add chilis, cumin, 1 tbsp chili
powder, oregano and garlic powder to taste.

Pam Spray or butter a 1 qt casserole dish. Place meat mixture in casserole
dish.

Mix together eggs, mayo, heavy cream and 1 tbsp chili powder. Gently pour
over meat mixture. Top with 1 cup shredded cheese, evenly layered on top of
meat.

COVER and bake in 350 oven for 15 minutes. Remove cover and bake for 15
minutes more.

Serves 4. Carbs about 3 per serving? (my best guess)

Hope you enjoy it!
Joan J

Atkins since 01/24/04
250/233/160
--and did I mention I lowered my cholesteral 62 points in the last year?!?

See my diet journal he
http://www.fitday.com/WebFit/PublicJ...l?Owner=JoanOH


Rusty n Red wrote:

The pre- packed dry mixes that I love so much are, of course,
overcarbed.
Since I discovered the lowcarb tortillas, I've been in Heaven, but I've
just
basically been eating crumbled hamburger meat in them. I needs some
spice to
them. Any ideas, folks?

Thanx in advance,

Red