Courtesy Jenn de la Vega, Showdown: Comfort Food, Chili and BBQ (Page Street Publishing, 2017)
“Leftovers? This technique applies to all of the cooked meat mixes in this book. The addition of mustard and brown sugar will revive and match the flavors in the already cooked meat.” —Jenn de la Vega
Total Cooking Time: 10 minutes
- 1 tablespoon butter
- ½ medium white onion, sliced
- 1 pound leftover cooked ground meat
- ½ teaspoon chili flakes
- ½ teaspoon dry mustard
- 1 teaspoon brown sugar
- 4 English muffins, optional
- 4 potato rolls, split, optional
- 4 taco shells, optional
- 4 large handfuls of corn chips, optional
Melt the butter in a pan on medium heat. Add the onion once it’s melted. Sauté for 3 minutes until it is translucent. Add the meat and spices. Break it up until it resembles a taco-meat mix. Since the meat is par cooked, it does not need to simmer long. If the spices are sticking to the pan, add a ¼ cup of water to scrape and incorporate. Cover for 5 minutes to avoid getting splatter on your stove.
Have it on an English muffin, on a potato roll, in a taco or on top of nachos (preferably Frito Pie style!). Serves 4.