I have always believed in the garbage in – garbage out food theory, where it’s impossible to end up with a finished product that is of a better quality than what the starting ingredients were. However, it is possible to end up being disappointed with cooking results when starting with high quality ingredients. Cooking knowledge and experience make for successful results. Once one masters cooking basics there is no longer a need to be tied to boring – mindless recipe following; which also does not readily lend to individual taste preferences.
The following is a good sausage dip/taco salad mix that’s easy to make; primarily from scratch.
Approximately 1.1 pounds of Choice ground chuck from out of the freezer, one medium onion, about half a bell pepper, one can on red kidney beans, a little premade salsa, salt, white pepper, ground ginger and rubbed sage.
Ground beef was microwave thawed; without browning any of it. More salt than normal was added to thawed ground beef because it was needed to season the entire dip batch, and some is lost in drippings. Further, working salt into the raw meat aids in cooked meat moisture retention. White pepper, ground ginger and rubbed sage were also mixed into the ground beef as browning was started.
Drippings were poured and dipped out of browned beef sausage crumbles; then it was set aside.
Onion and bell pepper medium diced with a little olive oil under it.
While onions & bell pepper started to cook I dumped the undrained can of kidney beans on a plate to mash with a fork.
Kidney beans mashed then set aside.
Onions – bell peppers well browned & tender.
Salsa and mashed beans added to the skillet mix.
Everything except meat brought to a bubbling mixture.
Finish by stirring in the browned beef sausage. More salsa and or water can be added at this point to achieve desired viscosity. Stir in more salt and/or spice if desired.
I like this one better without cheese.
