I tend to make tacos at least once a week and somehow Sunday is always one of those days. This Sunday I made a conscious effort to not make them for lunch after church, but when dinner time rolled around I couldn’t avoid it any longer. I had to make tacos!
Ground Longhorn Tacos with Honey-Glazed Peppers
Makes enough for 3-4 people… depending on how many tacos each person scarfs down…
For Taco Meat
1/2 medium onion, diced
1 lb ground meat*
2 Tablespoons chili powder
2 teaspoons chipotle powder
1 teaspoon cumin
1 teaspoon salt
1/2 cup tomato sauce
1 can black beans
1 bell pepper, sliced into strips
1 Tablespoon honey
Taco toppings: cheese, lettuce, salsa, sour cream, avocado, etc.
In a medium skillet over medium-high heat, heat 1 teaspoon of olive oil. Add onion and saute until they are translucent. Add ground meat and cook until browned. Sprinkle in spices and stir until well distributed. Pour in tomato sauce and stir to incorporate. Finally, add the can of black beans and stir to mix them in. Let simmer for a few minutes so the spices have a chance to meld and then taste for seasoning, adjusting to fit your own preferences. Remove from heat.
*I used some nice, lean longhorn meat straight from the farm in Winnie, TX. You can also use beef, turkey, chicken, or even veggies. Just be sure to keep an eye on how much grease your meat produces. You may need to drain off some excess grease… if so, drain the grease before adding any spices.
In a medium saucepan over medium heat, heat olive oil. Add peppers and stir to coat with oil. Let them cook, undisturbed, for a few minutes so they can start to brown. Stir them up a bit and then let them sit to cook a few more minutes. Pour in the honey, stirring to coat all the peppers. Cook, stirring constantly, for a few minutes until the honey starts to thicken even more. Once the peppers are cooked through to the texture you like, remove them from the heat.
In a small frying pan, heat corn tortillas. Assemble your tacos as you like them.