Green Pepper, chopped
1 ½ cups
Mix onion, green pepper and ground beef. Add
all other ingredients when brown. Cover and cook on high heat until steaming. Then turn heat down and let simmer for 30 mins.
1 can (8 oz)
Eggs, lightly beaten
Medium Onion, minced
1 ¼ tsp
Combine tomato sauce, brown sugar and mustard, set aside. Combine all other ingredients. Add ½ cup tomato sauce mixture;
blend well. Fill tin and cover with rest of tomato sauce. Cook at 350 for 1 hour.
Sirloin steak, cut in strips
Garlic cloves, minced
Ground Cumin and Coriander
1 tsp each
Cheddar cheese, shredded
1 ¼ cups
Small flour Tortillas
Large Plum Tomatoes, sliced
Preheat oven to 450F. In large non-stick
skillet, heat oil over high heat; cook sirloin strips, garlic, chilli powder, cumin and coriander, stirring for 3 min or just
until browned. Whisk flour into milk until smooth; stir into skillet. Reduce heat and simmer, staring, until liquid is bubbling and thickened, 5 min. Remove from heat. Stir in ¾ cup of the cheese until melted
and the salt. Spread 1/8 of the beef mixture on half of each tortilla. Fold over tortillas into a half-moon shape. Place on large
baking sheet. Bake for 5 min or until filling is hot and tortilla is crispy. Cut into wedges. Serves 4.
Add 1 jalapeno pepper with beef.