So I was inspired to make this after I had some very ripe avocados that needed to get used or they were off to their mushy graves. It seems like it takes awhile, but it’s quite simple and it makes 8-10 servings so it’s great for groups or to save for leftovers (my favorite). I made it for Stefano and was pronounced with the “Best Girlfriend EVER” award, so it’s safe to say that there’s a seal of approval on the taste.
You will need…
For the sauce:
- 1 tablespoon olive oil
- 1/2 cup minced onion
- salt
- 2 tablespoons tomato paste
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1 (28-ounce) can crushed tomatoes
- 3/4 cup beef broth
For the meat filling:
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 cup chopped bell pepper
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 packet taco seasoning (I use the Trader Joe’s brand)
- 1 larger tomato, chopped
- 12 oz. cheddar and/or Monterey Jack cheese
- 12 corn tortillas
![IMG_0662[1]](https://magiaepasta.files.wordpress.com/2012/08/img_06621.jpg?w=225&h=300)
![IMG_0666[1]](https://magiaepasta.files.wordpress.com/2012/08/img_06661.jpg?w=300&h=225)
Saute the bell peppers, onions, and garlic together in a pan. Make sure the pan is large enough to add the meat and tomatoes later on.
![IMG_0675[1]](https://magiaepasta.files.wordpress.com/2012/08/img_06751.jpg?w=300&h=225)
After your meat is cooked, take both the sauce and meat off the stove and pre-heat your oven to 350 degrees. Then take a 13 x 9 inch pan and ladle one scoop of the sauce into the pan and spread evenly.
![IMG_0677[1]](https://magiaepasta.files.wordpress.com/2012/08/img_06771.jpg?w=225&h=300)
Spoon about half of the filling on top of the tortillas (we’re making two layers here, so ration accordingly!)
Your turn to share!