Every week, a bunch of my colleagues and I get together after happy hour for taco night (think: traditional Taco Bell, packet-style, American tacos with ground beef and sometimes shredded chicken though I do make my own spice mixture). In my surprise, last week there was pretty lengthy discussion about the "right" way to make the taco meat. Clearly we are into these greasy tacos. The traditional box mixes instruct you to simmer for 20 minutes or so however there was a strong contingent that believed you should add more water and simmer for an hour for that perfect taco meat. I'm sure most Chows make "higher standard" tacos that don't require a simmer but for those that do how long do you do it?