Recipe by David Deephanphongs
A simple southwestern-inspired ground beef dish, can be used as a filler for tacos, or eaten with beans and rice.
- 1 tablespoon oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1⁄2 teaspoon ground cumin
- 1 1⁄2 lbs ground beef
- 1⁄2 cup medium-dry sherry
- 2 green bell peppers, chopped
- 1 (7 ounce) can chipotle chiles in adobo
- 1 (15 ounce) can diced tomatoes
- 1⁄2 teaspoon dried basil
- 1⁄3 teaspoon dried cilantro
- 1⁄2 teaspoon salt
Directions See How It's Made
- Note: This will make a pretty spicy dish. If you think you can handle the heat, use the entire can of Chipotles. If not, leave out a pepper or two.
- Heat oil in large skillet over medium-high heat. Add diced onion, and saute, approximately 3 minutes. Add minced garlic and cumin, and continue to saute for another minute or two, until fragrant.
- Crumble ground beef into skillet. Cook, stirring frequently, until meat loses its pink color, 5-10 minutes.
- Add sherry, stir well, scraping the bottom for any browned bits.
- Add can of chipotles with sauce. Stir well, breaking up the chipotles with a spatula.
- Add green peppers, can of tomatoes, and all other ingredients (basil, cilantro, salt). Stir well, and simmer until liquid is reduced by a third.
- Serve with beans and rice, or use as a filler for tacos.