Taco Meat too spicy?

Did you add a little too much chili?  or maybe the lid fell off the salt shaker and now it's salty enough to kill a cat? 

When we're cooking from scratch, sometimes we get carried away with spices.  Are you stuck eating the whole batch because now your children refuse to touch it?  Or are you tempted to throw it out?

My sister-in-law asked my sisters and I what we would do.  Apparently her favorite way is to rinse the meat in a colander under running water, then return the meat to the skillet and add spices more cautiously.  Someone on Facebook said that was disgusting and would result in soggy meat. 
I'd be cautious about how much grease could go down the drain that way, potentially clogging it, but that's actually a good solution.  The meat won't be soggy if you reheat it to drive off an excess water.

Another solution is to mix something else in with it to dilute the spice:
-plain cooked oatmeal or cooked cracked wheat (a really cheap meat extender!)
-plain refried beans
-a can of drained beans (black, kidney, or pinto)
-a half can of tomato sauce (cook more if this is too soupy)

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The whole point is- if the food didn't turn out the way you intended, instead of chucking it, come up with a way to fix it or repurpose it.  If that doesn't work, you're no worse off than before!