Have you ever cut into a beef enchilada at your go-to Mexican spot, dug into a taco salad from your favorite diner, or bit into a loose-meat sandwich from Maid Rite (tell me you're from the Midwest without telling me) and thought to yourself:
"How do they get the beef so soft and finely-textured?"
I won't bury the lead — they BOIL it!
Yes! The key to getting super tender ground beef with a fine crumb that's perfect for using in tacos, nachos, enchiladas, salads, and loose-meat sandwiches is to boil the heck out of it after browning in a skillet.
This method is a ground beef game changer! Will you give it a try too?
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