Recipe from chefbritta.blogspot.com
2 teaspoons vegetable oil
1 large onion, sliced
2 bell peppers (ribs and seeds removed), sliced
3 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons chili powder
1 and 1/2 teaspoons ground cumin
1 pound ground beef sirloin
12 soft flour tortillas (6-inch)
shredded iceberg lettuce, shredded monterey jack cheese, sour cream, and store-bought salsa for serving (or Ann's easy salsa - recipe at bottom of post)
In a large non-stick skillet, heat 1 teaspoon oil over medium. Add onion and bell peppers; cook until caramelized.
In another large skillet, heat remaining teaspoon oil over medium. Add garlic, tomato paste, chili powder, and cumin; season with salt and pepper. Cook, stirring 1 minute. Add beef, cook breaking up with a wooden spoon, until no longer pink, about 5 minutes. Serve with tortilla chips and toppings.
Ann's easy salsa:
In a blender combine one 28 oz. can of whole, peeled tomatoes in juice, 1 pickled jalapeno pepper, juice from 1/2 of one lemon and 1/2 of one lime, 1 and 1/2 cups fresh cilantro, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder - blend to combine and add salt liberally to taste.