Categories: August2010, dinner, gr beef, tex-mex
Ingredients
- * 1 teaspoon vegetable oil, such as safflower
- * 1 large onion, chopped
- * 2 bell peppers (ribs and seeds removed), chopped
- * 3 garlic cloves, minced
- * 2 tablespoons tomato paste
- * 2 teaspoons chili powder
- * 1 1/2 teaspoons ground cumin
- * Coarse salt and ground pepper
- * 3/4 pound ground beef sirloin
- * 12 soft corn tortillas (6-inch)
- * Store-bought salsa and shredded iceberg lettuce, for serving
Directions
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1. In a large nonstick skillet, heat oil over medium. Add onion and bell peppers; cook until crisp-tender, 3 to 5 minutes. Add 1 cup water; cook until water has evaporated and vegetables are softened, 3 to 5 minutes.
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2. Add garlic, tomato paste, chili powder, and cumin; season with salt and pepper. Cook, stirring, 1 minute. Add beef. Cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Season taco filling with salt and pepper. To serve, spoon filling onto tortillas, top with salsa and lettuce, and fold to enclose.