MSGID: 1:229/452 41358E11
-=> Bill Swisher wrote to Dave Drum <=-

 BS> You missed the cumin, onion, garlic, and Mexican pork chorizo.  Other
 BS> than that I cook it up with a pound or so of burger, split it up, and
 BS> freeze with the suckie bagger.

Couple things here - the chub of taco meat lists both beef and pork on
the USDA panel. And I can taste the cumin. Garlic and onion (probably
as granules or powder) are assumed. If you have to cook up some ground
meat it takes the thing from the realm of "can-opener" to real cookery.

Between me and Dennis and the 3 mutts there wasn't enough left to freeze.

 BS> Mexican food is great, but it is all the same, it's almost a
 BS> conspiracy. It's almost like they had a meeting 200 years ago in
 BS> Mexico City and one guy stood up and he was like, "Hey, the reason I
 BS> got everyone here is pretty simple, I figured we could rename this one
 BS> entree seven times and sell it to the North Americans. The French said
 BS> it would be a good idea." "Who's in on it?" Then some guy in the back
 BS> was like, "Wouldn't that be dishonest?" "Well, if you're quiet we'll
 BS> name one of the entrees after you, what's your name?" "My name's Jimmy
 BS> Changa."

Not "Che Lupa"?  Bv)=
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ursula's Chalupa
 Categories: Pork, Chilies, Herbs, Beans
      Yield: 10 servings
 
  4 1/4 lb Pork
      3 c  Pinto beans
      8 oz (2 cans)chop'd green chilies
     10 oz Can diced tomatoes w/green
           - chilies (Ro*Tel)
      3 ts Garlic
      1 tb Cumin seed; ground
      3 tb Chilli spice mix
      1 tb Oregano; ground
 
  Tips: serve with tortillas or on taco shells
  
  Add all ingredients to Crockpot, cover with water (add
  1T salt, not listed), cook 6-8 hours on low. Add a diced
  Jalapeno for additional heat (optional).
  
  Serving Size: APPROX 10
  
  RECIPE FROM: https://recipes.sparkpeople.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Fat free cheese is like meat-free beef.

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