Martha Stewart's Taco Filling

Homemade taco filling for tacos, corn tortillas, salad, etc. from http://www.marthastewart.com/

Casserole club-defrost, reheat on stove top or microwave. serve with taco shells, salsa, and spanish rice- provided

Makes 6 cups.

1 tablespoon vegetable oil
3 cups finely chopped onions (about 3)
6 garlic cloves minced
1 jalapeno chile, minced, seeds and ribs removed for less heat if desired
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
2 lbs. lean ground beef
1 can (28oz) crushed tomatoes
coarse salt

1. Heat oil in large skillet over medium high heat. Add onions, cook until softened. Add garlic, jalapeno, chili powder, cumin, and coriander. Cook, stirring, 1 minute.

2. Add beef, cook breaking up meat with a wooden spoon, until no longer pink. Stir in tomatoes, cook, stirring occasionally, until liquid has evaporated. Season generously with salt.

Note: To freeze, cool filling completely, then divide among small air tight containers; freeze up to three months.

Before using, defrost overnight in the refrigerator or in the microwave.