Kyanabelle's Mexican Meat Filling

Ingredients

• 6 lbs ground chuck
• 2 large yellow onions, diced
• 4 teaspoons salt
• 1/4 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 tablespoon Wondra Flour

• 2 (7 ounce) cans salsa verde

• 1 (4 ounce) can diced green chilies

Directions

1. 1

   Brown the meat, breaking it up finely in the process.

2. 2

   Drain the juices through a strainer into a bowl and refrigerate til fat solidifies.

3. 3

   Remove the fat and return the juices to a 2 quart saucepan.

4. 4

   Add onions to the juices and simmer til onions are tender.

5. 5

   Add salsa verde, green chilis, salt, garlic powder, and ground cumin to sauce.

6. 6

   Bring to boil and sprinkle with the flour, stirring constantly, boil til slightly thickened.

7. 7

   Return the sauce mixture to the ground meat and combine thoroughly to distribute evenly.

8. 8

   Divide the meat mixture between the 6 ziplock bags and seal.