Ingredients
Scale
- 1 medium onion, peeled
- 2 – 4 cloves garlic, peeled
- 1 – 3 small sweet peppers, tops cut off & seeded
- 1 pint canned fire-roasted tomatoes or a 15-oz. can of tomatoes
- 1/2 lb. taco meat
- 1 – 2 Tablespoons finely chopped hot chile pepper (such as jalapeno or cowhorn peppers, use more or less to taste)
- 1 pint beef broth
- 1 bay leaf
- 1/2 teaspoon cumin
- 1/2 teaspoon Red Robin Seasoning
- 1 teaspoon paprika
- 1 teaspoon oregano
To serve:
- Corn tortilla chips & shredded Mexican blend of cheeses
Instructions
- Put the onion, garlic and sweet peppers into a handi chopper or food processor and pulse several times to chop it well. Remove from the chopper and add the tomatoes and give them a quick whir.
- If you are preparing your taco meat from scratch, stir the onion, garlic and sweet peppers into the beef once it has started to brown, then add your taco seasoning according to instructions for your taco seasoning mix.
- If you are using leftover taco meat, saute the onion and garlic in a teaspoon or so of olive oil until the onion starts to get soft, then add the sweet pepper and continue cooking for a couple minutes longer. Stir in the prepared taco meat and stir until hot.
- Put the onion/meat mixture into a large saucepan and add the hot pepper, tomatoes, beef broth, bay leaf and other seasonings. Bring to a boil, then reduce heat and simmer for about 15 minutes.
- Serve hot, topped with crushed tortilla chips and shredded Mexican cheeses.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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