Tacos Ole'!

Aunt Suze's Taco Meatpreparation: 40 minutes
Leftovers can be frozen, used for tostadas or taco salad another day. Better yet, try my "Easy Taco Bake"

Try this with the ground turkey. My non-turkey eating brothers didn't know the difference. Actually, the turkey works much better here, imparting a fresher and less greasy taste. I have been perfecting this recipe over the years and it always gets raves. Once you taste these, you'll never do it any other way.
3 lbs. ground turkey (or ground round if you must)
1 large onion, chopped
4 or 5 large cloves garlic, minced fine or pressed
3 tsp. seasoned salt (Lawry's)
several grinds fresh black pepper
4 level tablespoons chile powder (YES, this is ESSENTIAL for the right flavor)
2 teaspoons dried oregano (or 1 tablespoon fresh)
1 teaspoon cumin
2 small or 1 large tomato, chopped in 1/2" pieces
1 small can chopped green chiles (these cans are very small, only 4 oz. I think.)
1/2 cup *Herdez Salsa Casera, or your favorite salsa (*Herdez Salsa comes in small 7 oz. cans in the ethnic foods isle)Cilantro, chopped (1 large bunch)

In a Large skillet, or 3 quart pot, add three pounds ground meat, onion, and garlic. Cook until just browned. Do not overcook or meat will be tough.
Add seasoned salt, black pepper, chile powder (trust me, use ALL of it!), oregano, cumin, tomato, green chiles, and salsa. Turn heat down low, cover and simmer, stirring occasionally for 25 minutes, stirring in half of the cilantro 10 minutes before done.
Note: Giving this a full 25 minutes to simmer is important for the flavors to meld properly.

Serve on warm flour tortillas with assortment of toppings.
Great with refried beans and Puerto Rican yellow rice as side dishes.On occassion I will make a cactus salad too (cactus comes canned or jarred in the ethnic foods isle of your grocer and fresh cactus pears can be obtained seasonally).
Topping suggestion: shredded cheddar and monterey jack cheese, chopped tomatoes, shredded lettuce, and salsa (I always mix some chopped, fresh ciantro into the salsa).

Chile!

Aunt Suze's Chili
Preparation: 60 minutes

1 large onion, chopped
4 large cloves garlic, minced (or pressed)
1.5 pounds ground beef (use ground round)
1 pound ground turkey (can use another pound of beef instead, or two pounds turkey)
1 tsp. seasoned salt
1 tsp. black pepper
2 or 3 tablespoon chili powder
2 tsp ground cumin
1 tsp. red pepper flakes (or more if you like it hot)
1, 15 oz. cans tomato sauce
2, 28 oz. cans stewed tomatoes (if whole, crush to pieces with fingers over pot)
3, 15 oz. cans chili beans or red kidney beans (I use Brooks Chili "HOT" beans)
2 to 3 tablespoons chopped cilantro
Grated sharp cheddar cheese & diced green onion for garnish(see *Tip)

In a large (4-5 quart) pot, saute the onion for a couple of minutes. Add the ground beef, ground turkey, garlic & seasoned salt. Cook until the meat is lightly browned. Be careful not to over brown the meat or it will be tough and tasteless *what you're looking for here is clumps of meat with a slightly pink center. Then add the remaining ingredients (except cilantro) and mix well. Cover and simmer on low for 25 minutes. Adjust seasoning (may need more cumin, chili powder, or pepper flakes as your taste dictates). Continue simmering very slowly (with lid askew to release steam) for another 20 minutes, adding cilantro ten minutes before done.

*Tip: Serve with grated cheddar cheese, diced onion and either oyster crackers, tortilla chips or cornbread on the side.