A spicy tangy taco burrito mix that works with any kind of ground meat. It's packed with flavor, so you only need a bit. Also works great for nachos and quesadillas.

I have also used leftovers as a great base for a shepherds pie.

• A large frying pan

• Your ground meat of choice, I have made this with beef, pork, sausage, and turkey
• 1 heaping tablespoon of Korean Gochujang paste
• 1 tablespoon of low sodium soy sauce
• 1 1/2 teaspoon ground chipotle chili pepper powder. The spicy smoky kind.
• 2 teaspoons adobo spice mix or tex-mex spice mix.
• A teaspoon of chopped garlic
• A splash of balsamic vinegar
• salt and pepper to taste

• Fry the meat with salt and pepper.
• Don't turn it over at the start, let it get nice and crispy on once side before mixing it up.
• Add the spices and soy sauce and mix until the meat is completely cooked.
• Add the gochujang paste and mix thouroughly, it will immediately stick to the pan and become sticky.
• Turn off the heat, deglaze with the balsamic vinegar and serve.

Pairs well with Quick Pickled Red Onions

• I will sometimes add a can of black beans, with most of the liquid drained right before adding the gochujang.

Me, I made this