Mamacita's Famous Taco Meat

1 lb. ground {buffalo, beef, elk}
1/8 c. dried onions
1/2 tsp. garlic powder
2-3 Tbs. *chili powder
1/2 to 1 tsp. ground cumin
1 to 1 1/2 tsp. oregano *leaves (the Mexican kind is best)
Splash of red pepper flakes
Salt and pepper to taste

Begin by browning the meat. If using buffalo or elk, put a little oil in the pan to help it not stick. Mom likes to sprinkle a little salt, pepper, and garlic powder on the meat while it's browning so it doesn't have the nasty ground meat smell. When it is about half browned, add the dried onions. Make sure as you brown the meat that you mince it into tiny pieces. When the meat is browned, add the garlic powder, chili powder, cumin, oregano, and red pepper flakes. Then add 1/4 c. of water, cover, and let the meat simmer for about 15-20 minutes, or until you're ready to eat. Just before serving, uncover and let the water cook off.

Best enjoyed with La Victoria green taco sauce.

Frugal tip: To stretch the meat, you can add a grated raw potato. Just add it at the same time you add the dried onions (the pinky-brown stage).

*Mom prefers these spices (found at Sam's club). The brand of chili powder especially makes a big difference in flavor: