Heat a large skillet over medium-high heat and cook the 1 pound lean ground beef, breaking it into small pieces as it cooks. Continue until no pink remains and the released moisture has cooked away, leaving browned crumbles and a sharper sizzle.

Drain off excess fat and blot away lingering grease, then return the meat to the heat with the tomato sauce, water, chili powder, cumin, salt, garlic powder, onion powder, paprika, oregano, pepper, and crushed red pepper flakes. Bring the mixture to a boil, lower the heat to medium, and simmer for 5 to 7 minutes until the sauce looks glossy and coats the meat.

Spoon the finished filling into your chosen meal and serve while hot. The crumbles should be moist and saucy, with no thin liquid pooling around them.