Flexible Mexican Filling


We like enchiladas and other Mexican-flavored foods, so I thought I would give this recipe a try from Cheap, Fast, Good!  The issue of the book I have had a typo in this recipe, so I checked online  and sure enough, the authors had a corrected recipe online   
My home-ground beef is pretty lean, so I just soaked up a little of the remaining fat from the beef and onions with a paper towel (held with a tongs).    
I let this cook and put it up in freezer bags that I can store flat in the freezer.  I find the bags thaw quickly.  I used my big electric frying pan to cook this – it’s deep enough to reduce any spattering.  I used the taco seasoning recipe from the cookbook Make a Mix.  We liked this in enchiladas, and I gave some to Myrna that she used in turnovers.
Flexible Mexican Filling
1 pound ground beef 
1 large onion (for about 1 cup chopped)
½ package (2 tablespoons) taco seasoning 
1 can (10¾ ounces) condensed tomato soup
2 cups shredded Cheddar cheese or Mexican-blend cheese
1 cup (8 ounces) sour cream*
Place ground beef in an extra-deep, 12-inch nonstick skillet over medium-high heat. Begin browning the meat, stirring frequently, while peeling and coarsely chopping onion, adding to skillet as you chop. Cook, stirring frequently to break up meat, until it is completely browned and finely crumbled, about 4 to 5 minutes. Drain any accumulated fat from beef, if necessary.
Reduce heat to medium-low. Add taco seasoning and tomato soup, and stir until well blended. Add cheese, and stir until it melts, about 30 seconds. Remove skillet from heat, and stir in sour cream until well combined. Serve at once, or store for future use.*
Cooking Notes
*Reduced-fat sour cream can be used, but do not boil sauce once it has been added or it will curdle.
Can be refrigerated for up to 2 days or frozen for 2 to 3 months. *Refrigerate or freeze in 1-cup portions in airtight containers. To defrost frozen filling, place container in the microwave, and microwave on defrost setting according to manufacturer’s instructions. Or, place frozen filling in refrigerator overnight; then reheat.

Taco Seasoning Mix
  2          Teaspoons  Instant Minced Onion
  1           Teaspoon  Salt
  1           Teaspoon  Chili Powder
     ½       Teaspoon  Cornstarch
     ½       Teaspoon  Crushed Dried Red Pepper
     ½       Teaspoon  Instant Minced Garlic
     ¼       Teaspoon  Dried Oregano
     ½       Teaspoon  Ground Cumin
Combine all ingredients in a small bowl until evenly distributed.  Spoon mixture onto a 6 inch square of aluminum foil and fold to make airtight.
Label with date and contents.  Store in a cool, dry place; use within 6 months.
Makes one package or about 2 tablespoons.
  "Make a Mix "
Yield:  "1 Package"
Per Serving: 18 Calories; 1g Fat (28.7% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2159mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.


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