Arctic_fox
Active member
- Joined
- Apr 17, 2015
- Posts
- 34
Little recipe I made by accident I thought I would share with ya guys and get some opinions on, this is a filling used for tacos, burritos, and Bell peppers (for those of you with a toaster oven) give it a try and let me know what you think!
Serves 3-4
1 lb extra lean ground beef
1 large white onion diced
For tacos 1 large Bell pepper, for stuffed Bell peppers use 6-8 large Bell peppers assorted colors.
1 16oz can diced tomatoes
2 cups long grain white rice (I use basmati)
1 cup water for Bell pepper mix 3/4th for taco mix
1 tablespoon Worcestershire sauce
2 packages taco seasoning of your choice
1 teaspoon red tobasco sauce (I use habinaro tobasco)
(Optional) 3 jalape?o peppers
(Optional) 3 tablespoons crushed red pepper
Mexican cheese mix to taste
Salt to taste
Fry onions, Bell pepper or Bell pepper tops, (optional) jalape?o and crushed red pepper, and beef together until beef is fully cooked, then leaving fat in pan add the taco seasoning and 1/4th cup water and mix into the taco seasoning, add remaining water until taco seasoning is fully mixed with the beef and vegetables are soft, about 5 minutes over medium heat.
Add undrained tomatoes, Worcestershire, tobasco, salt, remaining water, rice and a small dash of pepper then bring to boil, reduce to low heat and simmer for about 20 minutes covered or until rice is soft and sauce is thick, depending on rice used you may need to add a little water while cooking.
Add cheese and melt into mixture then remove from heat
Serve in extra large tacos or burritos with lettuce and sour cream, you can also crush Frito or tortilla chips into mix just before serving for a crunch.
For stuffed Bell peppers cut tops off Bell peppers discarding seeds and veins, cut stem from tops and dice adding to taco mixture during cooking, boil Bell peppers for about 5 minutes before removing form water and inverting to drain, after cooking taco mixtureplace Bell peppers into small oven pan and spoon mixture into Bell peppers and bake at 350 degrees for 30 mintues.
Serve with sour cream and chips+dip
Hope you all enjoy!
Serves 3-4
1 lb extra lean ground beef
1 large white onion diced
For tacos 1 large Bell pepper, for stuffed Bell peppers use 6-8 large Bell peppers assorted colors.
1 16oz can diced tomatoes
2 cups long grain white rice (I use basmati)
1 cup water for Bell pepper mix 3/4th for taco mix
1 tablespoon Worcestershire sauce
2 packages taco seasoning of your choice
1 teaspoon red tobasco sauce (I use habinaro tobasco)
(Optional) 3 jalape?o peppers
(Optional) 3 tablespoons crushed red pepper
Mexican cheese mix to taste
Salt to taste
Fry onions, Bell pepper or Bell pepper tops, (optional) jalape?o and crushed red pepper, and beef together until beef is fully cooked, then leaving fat in pan add the taco seasoning and 1/4th cup water and mix into the taco seasoning, add remaining water until taco seasoning is fully mixed with the beef and vegetables are soft, about 5 minutes over medium heat.
Add undrained tomatoes, Worcestershire, tobasco, salt, remaining water, rice and a small dash of pepper then bring to boil, reduce to low heat and simmer for about 20 minutes covered or until rice is soft and sauce is thick, depending on rice used you may need to add a little water while cooking.
Add cheese and melt into mixture then remove from heat
Serve in extra large tacos or burritos with lettuce and sour cream, you can also crush Frito or tortilla chips into mix just before serving for a crunch.
For stuffed Bell peppers cut tops off Bell peppers discarding seeds and veins, cut stem from tops and dice adding to taco mixture during cooking, boil Bell peppers for about 5 minutes before removing form water and inverting to drain, after cooking taco mixtureplace Bell peppers into small oven pan and spoon mixture into Bell peppers and bake at 350 degrees for 30 mintues.
Serve with sour cream and chips+dip
Hope you all enjoy!
