I didn't do this with this dish but I learned from the posting I did on coney dogs a few months back that they add corn meal or crushed crackers which is basically the same thing to absorb the liquid from the dish to make a drier coney sauce. I have since taken to doing that since my son and his family are living with me because of a house fire to stretch the budget when making stuff like tacos and burritos. Instead of draining the fat I make the cracker meal by using a rolling pin over the crackers and letting them absorb the fat. I usually use about ten to fifteen crackers, I figure that's one or two more tacos out of the meat. As I noted in that article I did that I often wondered what restaurants put into the beef, there's like a texture that wasn't exclusively beef and now I know and am now using that little secret to stretch the budget a bit. Lol. You really can't tell the difference and I am not telling them my secret. They don't even notice it. Lol.