Tex-Mex Tacos

1 pound 92% lean ground beef
1 tablespoon chopped onion
3 1/3 tablespoons Red Chile Taco Base
4 teaspoons rolled oats
1/2 teaspoon salt

Brown ground beef and onion until beef just leaves the pink stage. Add remaining ingredients and cook until blended and hot.

Red Chile Taco Base
1 tablespoon lard
1 tablespoon unbleached flour
2 tablespoons ground hot red chile
6 beef bouillon cubes
1 tablespoon salt
7 tablespoons red wine vinegar
6 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground oregano

Dissolve beef bouillon cubes in a little hot water. Mix remaining ingredients. You can keep this covered in the refrigerator and use it for several batches of Tex-Mex Tacos.