|10 min||20 min||6|
|1/2 tbsp||Chili powder|
|1 dash||Black pepper|
|1 dash||Garlic powder|
|1 dash||Red pepper flakes|
|1/2 tsp||Kosher salt|
|1 dash||Oregano, dried|
|1 dash||Onion powder|
|454 gm||Beef, ground, lean|
|1 medium pepper(s)||Red bell pepper|
|1 can(s) (15oz)||Pinto beans, canned (rinsed and drained)|
|1 medium||Yellow onion|
|1 medium pepper(s)||Green bell pepper|
|1/2 cup||Passata (or crushed tomatoes)|
|2 cup, shredded||Cheddar cheese|
|1 head||Lettuce, romaine (washed and chopped)|
In a large sauce pan sauté the beef over medium heat, breaking up with a spatula until no longer pink - approximately 5-7 minutes. Drain off fat in a colander with running water and set aside.
While beef is cooking you can finely chop the onion. Then finely chop the peppers.
In the same pan sauté the onions until they are soft, approximately 5 minutes. Add the chopped green and red peppers and cook another 3 minutes.
Return the meat to the pan along with 4 teaspoons of the taco seasoning mix, rinsed beans and 1/2 cup crushed tomatoes. Simmer for 5 minutes and serve.
Option: set up a make your own salad by adding lettuce to each plate, guests can top with chips, meat mixture, cheese, tomatoes, sour cream and sliced avocados.