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2 pounds ground beef

1 can diced green chiles

1 small red onion, chopped

1 bell pepper, chopped

2 tablespoons minced garlic

1 tablespoon kosher salt, plus more to taste

1 sample packet (0.6oz/17g) Penzy’s Resist blend (Black pepper, salt, paprika, cayenne red pepper, white pepper, chipotle pepper)

½ tablespoon cumin

½ tablespoon hatch green chile powder

½ tablespoon oregano

1 tablespoon corn starch

½ cup water

Taco shells or tortillas

Optional toppings: salsa, cheese, sour cream, guac, and more

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1. Season the ground beef with kosher salt right away after adding to a pan to cook. Cook through on medium heat. You can reserve it in a bowl while you cook the veg, or make a space in the middle of the pan for cooking the veggies with the beef pushed to the edges/away from the heat source.

2. Cook the onion, canned chiles, bell pepper until translucent, on medium heat.

3. Add the minced garlic and cook until lightly browned, approx 30 seconds.

4. Reincorporate the meat with the veggies in the pan.

5. Turn the heat to medium/low.

6. Add spices and seasoning blend, then sprinkle with cornstarch and add the water.

7. Stir in the cornstarch, spices, and water while allowing the mix to heat and cook. The water will work with the cornstarch to make the spice mixture more “saucy”.

8. Warm your tortillas or taco shells, then add the meat and your choice of toppings. Enjoy!

Notes

Penzy’s Resist blend: