Description:
From "Dad's Own Cookbook" by Bob Sloan
A Mexican feast is never complete without tacos.
Ingredients:
1 tablespoon corn oil
1 green bell pepper, seeded and coarsely chopped
1 28-ounce can crushed tomatoes
1 packet taco seasoning
1 12-ounce can red beans, drained
1 8-ounce can corn, without sugar, drained
3/4 pound plum tomatoes (about 5)
4 leaves Romaine lettuce or 1/4 head iceberg lettuce
1/2 pound grated Monterey Jack or cheddar cheese (or cheese substitute)
1 medium red onion
8 store-bought taco shells, warmed, if desired
Directions:
1. Put a large frying pan on High heat and let it get hot, about 45 seconds. Add the oil and the bell pepper and sauté, stirring often, until cooked through but still crunchy, about 5 minutes.
2. Add the tomatoes, taco seasoning, and red beans. When the mixture starts boiling, reduce the heat to Low, partially cover, and simmer for 20 minutes. Stir the chili occasionally to keep it from sticking to the bottom of the pan.
3. Stir in the corn and cook until heated through. Turn off the heat.
4. Cut the tomatoes lengthwise into quarters. Cut each quarter into 1/4-inch slices. Chop these roughly and set aside in a small bowl. Coarsely chop the onion.
5. Cut the lettuce into 1/4-inch slices. Stack these and then cut them in half.
6. Place the taco shells on a platter. Fill each with the chili mixture. Top with grated cheese and garnish with chopped tomato, onion, and shredded lettuce.
