1. Brown the meat, breaking it up finely in the process. 2. Drain the juices through a strainer into a bowl and refrigerate til fat solidifies. 3. Remove the fat and return the juices to a 2 quart saucepan. 4. Add onions to the juices and simmer til onions are tender. 5. Add salsa verde, green chilis, salt, garlic powder, and ground cumin to sauce. 6. Bring to boil and sprinkle with the flour, stirring constantly, boil til slightly thickened. 7. Return the sauce mixture to the ground meat and combine thoroughly to distribute evenly. 8. Divide the meat mixture between the 6 ziplock bags and seal. ---------------------------------------------------------------------------
Nutrition
Ingredients
