Tex-Mex Nacho Packets (TMNP)

1  lb(ish) hamburger

salt, oil

1/2 red onion, chopped

2-3 cloves garlic

2 T cumin

1/2 to 1  T cayenne pepper (or whatever to taste)

lime juice, to taste (optional)

1 can diced tomatoes, drained

1 cup chunky salsa, if desired

1 can beans, favorite type, drained (rinsed if you feel like it)

1 sweet pepper, diced (optional)

1/2 – 1 c frozen corn

8-16 oz shredded cheddar cheeze

*Heat oil fairly high, cook onions til about translucent, add garlic, cook for a minute, then add in meat and seasonings and brown; drain excess fat.  Add in lime juice if desired and sweet pepper.  Add remaining ingredients except cheeze (corn can go last), heat.  This is easy to modify with any Mexicanish ingredients.

You can dish immediately into bowls, top with cheeze, and eat with chips and sour cream, etc, or you can put it in a dish and heat in oven at 375 til cheeze is melted.

This freezes well; I line a square pan with tin foil, dish meat mixture in, layer cheeze on top, fold foil over, then store in a ziplock bag in freezer.  When ready to eat, defrost in fridge overnight or you can heat directly in oven.

 

**The “packet” designation comes from the original recipe…I think it was wrapped in individual portion-sized foil packets and cooked in oven.  Hey, that would be great for camping!

 

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