Brown meat. Drain. Add onion, garlic, cumin and chili powder and stir with 1/4 of cup water. Simmer for about 30 minutes or until thick. Serve on soft corn tortillas or with tortilla chips. Top with a little sour cream and some Pico de Gallo*. Makes 4 servings. Each serving has about 3 ounces of cooked meat.
Mix and refrigerate for 30 minutes. Add juice from 1/2 fresh lime before serving.