If you have been to a Tex-Mex restaurants you will always get free salsa with tortilla chips. And sometimes you get really good salsa and other times not so good. Well this recipe is better then the Restaurant Salsa. What is Salsa? literally, the word means sauce. But unlike traditional sauces, salsa has become a condiment, a dip, even a food in its own right. Unlike béchamel, a traditional sauce, and ketchup, a traditional condiment, you might eat salsa as a side dish, with a spoon or a fork.
First time I ate these taco’s was from the food truck on Summer Road Memphis named TACOnganas. They are really good but pricey. They are $2,50 each and a small tub with Consome is $5,00. Now you can make your own 🙂
I am a big fan of tasty recipes. Stuffed bell peppers is one of their recipes I just had to try this one. It definitely was not a disappointment. It’s easy to make and perfect for a weekday.
Cook the brown rice according package instructions. Cooking brown rice takes twice as long as white rice. I used 2 cups water and 1 cup brown rice, wait till it gets to a boil, put the lid on it and then simmer for 40 minutes.
While the rice is cooking clean and core the bell peppers. Put in a preheated oven 350F for 20 minutes.
While the peppers are roasting and the rice is cooking, heat oil in a large skillet over medium/high heat. Add ground beef and season with the 2 tbsp taco seasoning. Brown the beef, then add the diced onion – continuing to cook until softened. Reduce heat to Medium. Mix in the rinsed black beans, brown rice, corn, and salsa. Remove from heat.
Remove peppers from oven and fill each with the taco mixture. Top with the cheese and return to the oven for 15 minutes until the cheese has melted. Top each pepper with a generous scoop of the prepared guacamole and sour cream.
I had enough leftover ground beef mixture to make quesadilla’s the next day.
Stuffed Bell Peppers
I am a big fan of tasty recipes. Stuffed bell peppers is one of their recipes I just had to try this one. It definitely was not a disappointment. It’s easy to make and perfect for a weekday.
Cook the brown rice according package instructions. Cooking brown rice takes twice as long as white rice. I used 2 cups water and 1 cup brown rice, wait till it gets to a boil, put the lid on it and then simmer for 40 minutes.
While the rice is cooking clean and core the bell peppers. Put in a preheated oven 350F for 20 minutes.
While the peppers are roasting and the rice is cooking, heat oil in a large skillet over medium/high heat. Add ground beef and season with the 2 tbsp taco seasoning. Brown the beef, then add the diced onion – continuing to cook until softened. Reduce heat to Medium. Mix in the rinsed black beans, brown rice, corn, and salsa. Remove from heat.
Remove peppers from oven and fill each with the taco mixture. Top with the cheese and return to the oven for 15 minutes until the cheese has melted. Top each pepper with a generous scoop of the prepared guacamole and sour cream.
I had enough leftover ground beef mixture to make quesadilla’s the next day.
This Tex-Mex quesadilla casserole dish is perfect for during the week. It won’t take you no time to make it. Ingredients 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon minced garlic 1/2 teaspoon oregano leaves 1/2 teaspoon crushed red peppers 1 pound ground …