Easy Taco Supper
|Vegetable oil||2 Tablespoon|
|Yellow onion||1 Medium, peeled and chopped|
|Sweet green pepper||1 Large, cored, seeded, and chopped|
|Lean ground beef||1 Pound|
|Ground cumin||3⁄4 Teaspoon|
|Dried oregano||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Canned green chilies||4 , rinsed, seeded, and chopped|
|Canned pinto beans/Canned kidney beans||16 Ounce, drained (1 Can)|
|Tomato||1 Medium, diced|
|Shredded sharp cheddar cheese||8 Ounce (2 Cups)|
|Sour cream||3⁄4 Cup (12 tbs)|
|Cucumber||1 Medium, peeled and diced|
|Shredded lettuce||2 Cup (32 tbs)|
1. Heat the oil in a heavy 12-inch skillet over moderate heat. Add the onion and green pepper, and cook, uncovered, for 5 minutes, or until the onion is soft.
2. Add the beef and cook, uncovered, stirring frequently, for 5 minutes, or until browned. Tilt the skillet and skim off all but 2 tablespoons of the fat.
3. Stir in the cumin, oregano, chili powder, salt, chilies, beans, and tomato. Cover and simmer for 10 minutes, stirring once or twice.
4. Meanwhile, heat the taco shells according to package directions. When the taco filling is cooked, transfer to a serving bowl. Serve with small bowls of the cheese, sour cream, cucumber, and lettuce. Let everyone stuff his own taco shells, allowing about 1/3 cup of beef filling per taco, and garnish as desired.