· 1tsp vegetable oil
· 1 large onion, chopped
· 2 bell peppers (seeds removed), chopped
· 3 garlic cloves, minced
· 2tbsp tomato paste
· 2tsp chilli powder
· 1 ½ tsp ground cumin
· Coarse salt and ground pepper
· ¾ pound ground beef
· 12 soft corn tortillas (6-inch)
· Store-bought salsa and shredded iceberg lettuce, for serving
In a large non-stick skillet, heat oil over medium flame. Add onion and bell peppers; cook until crisp and tender for about three to five minutes. Add one cup water; cook until water has evaporated and vegetables are softened for about three to five minutes.
Add garlic, tomato paste, chilli powder and cumin; season with salt and pepper. Cook while stirring for about a minute then add beef. Cook, breaking up meat with a wooden spoon until no longer pink for about five minutes and season the filling with salt and pepper. To serve, spoon the filling onto tortillas, top with salsa and lettuce and fold to enclose.