Mexican Ground Beef

This is my go-to recipe for ground beef when I've had a long day and don't feel like spending a whole lot of time in the kitchen.  The meat can be used for tacos (crispy or soft), salads, quesadillas, or stuffed peppers.  I love versatile recipes that are just begging to be used in a different recipe the next day!

Ingredients

• 1 pound ground beef (grass-fed is best)
• 1 tablespoon olive oil (unrefined is best)
• 1 cup broth (any broth or stock will work)
• 1/2 can tomato paste
• 2 teaspoons garlic powder/granulated garlic
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon salt, or to taste

Directions

1.  Heat oil in a large skillet over medium heat.  Add beef and broth.  Carefully smash the beef up while combining with the broth.  The texture will be slightly goopy, but using the broth will help avoid any large chunks of beef and make an extra-consistent texture.

2.  As soon as the beef and broth are combined, add remaining ingredients.

3.  Continue to cook over medium heat while stirring occasionally.  The beef should be fully browned and cooked quickly.

4.  Reduce heat to low/medium low - just high enough to maintain a low simmer, and cook until all liquid is cooked off - around 10 minutes.

The beef can now be used in whatever mexican dish you wish to make!