Recipe by Amy Duchesne
My husband's family has a different way of eating tacos and burritos than my family, and I like the change! It really gives you something different than your average taco/burrito/fajita and is economical and tasty at the same time. Someone rated this as being too sweet even though their isn't any added sugar in this recipe, they said because of the tomato juice...which is surprising to me, but you can try using tomato sauce instead if you too think tomato juice is sweet. Serving suggestions: load your plate or burrito with fresh veggies, cheese and optional sour cream and guacamole and ripped up pieces of tortilla and ladle over the sauce and eat!
Top Review by Chef Buggsy Mate
I made this for dinner tonight and every one in the family asked what recipe I was making, because they said it was too sweet and definitely not my normal chili/taco meat. I had to agree with them, the tomato juice added an unexpected sweetness to the recipe. Made and reviewed for Spring PAC 2010.
- 1 (1 1/2 liter) can tomato juice or 1 liter tomato sauce
- 1 (28 ounce) can diced tomatoes (I used diced tomatoes with spices)
- 1 (275 g) can red kidney beans (drained)
- 1 (275 g) canof mixed beans (drained)
- 1 large onion, diced finely
- 2 garlic cloves, pressed and diced
- 1 lb ground beef
- 2 tablespoons chili powder
- salt and pepper
Directions See How It's Made
- In a large pot, ground the beef over medium low heat till all the pink is gone, (use oil if you need to, to prevent sticking).
- Season with salt, pepper.
- Add diced onions and garlic and sauté till translucent.
- Add chili powder, beans, tomato juice and diced tomatoes; mix well.
- Bring to a boil over medium-lo, stirring occasionally to prevent scorching.
- Take 1 or 2 cups of the mixture and puree it. This will give a thicker sauce and it will give a nice full bodied taste to the sauce as well.
- Reduce heat to low and simmer for 1 hour, stirring occasionally.
- Serve hot and enjoy!