- 3 tablespoons vegetable oil
- 32 ounces ground beef
- 1/4 tablespoon salt
- 10 ounces carrots, sliced
- 1 onion, diced
- 3 tomatoes, diced
- 3 ounces canned chipotle peppers, diced
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
In a saucepan add the vegetable oil and ground beef and cook for about 15 minutes or until the meat turns dark brown and is tender. Add the salt and carrots and cook another 5 minutes. Then add the onion and cook until the onions turn translucent. Add the tomatoes and chipotle peppers and cook for another 20 to 25 minutes.
Recipe courtesy Fernando Ezeta at Maria's Taco Xpress in Austin, TX
Recipe courtesy of Emeril Lagasse