1. Heat oil in large skillet over medium-high heat. Add onions; cook until softened, about 5 minutes. Add garlic, jalepeno, chili powder, cumin, and coriander; cook, sstirring, 1 minute. 2. Add beef; cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Stir in tomatoes; cook, stirring occasionally, until liquid has evaporated, 15-20 minutes. Season generously with salt. 3. To freeze: Cool filling completely, then divide among small airtight containers; freeze up to three months. Before using, defrost overnight in the refrigerator. ---------------------------------------------------------------------------
Nutrition
Ingredients
