Tacos are a family tradition in our house for Super Bowl Sunday, and this recipe, while a little different, is always a hit. It can be spiced up or down according to taste, so a huge bowl can easily be made with hot sauces on the side for those who like it hot.
Using peppers fresh from the garden gives this dish extra flavor and heat and home grown meat is always the homesteaders choice for quality, healthiness and overall deliciousness!
Double (or more!) the recipe for a larger group of people.
1lb ground meat - if you have a hunter in your family, ground venison adds something really special to this recipe, otherwise, pasture raised beef, chicken or pork is delicious.
1 cup chopped fresh green chili peppers
1 chopped green pepper
1 onion, chopped roughly
Hot sauce to taste - Tabasco, Cholula or, even better, home made!
Cumin and cayenne pepper to taste - how much you use depends on the meat you use and how hot you like the tacos
Salt and Pepper
1 chopped jalapeno - seed it to reduce the heat
1 can refried beans
1/2 of a small can of tomato paste
1/2 cup water
Brown meat in a skillet with a dash of olive oil and the onion and green pepper.
Add cumin, cayenne, salt and pepper to taste, then add the green chili peppers.
Mix the tomato paste with the water and pour it in, stirring constantly.
Taste again - you might want to add some more cayenne, cumin, salt and pepper.
Add chopped jalapenos.
Add 1/3 - 1/2 of a can of refried beans, stir thoroughly and cook on medium until heated through.
Serve with shredded lettuce, shredded cheese and sour cream.