Makes enough filling for 4-6 tacos
1 pound regular or lean ground beef
1 Tablespoon olive oil
1 small onion, chopped
1/4 red bell pepper chopped
1 Tablespoon chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1 (8-ounce) can tomato sauce
1/2 cup salsa
1 1/2 cups (6 ounces) shredded Cheddar cheese
Taco shells or flour tortillas, warmed
Shredded lettuce, diced tomatoes, salsa, sour cream
Using a large skillet to cook the beef over medium heat, breaking it into crumbles as it cooks.
When no longer pink, drain well and transfer the beef to a dish.
Wipe the skillet clean with a paper towel and add the olive oil.
Add the chopped onions and cook over medium heat for a few minutes until tender. Add the chopped red pepper and cook two minutes longer.
Add the chili powder, cumin, salt and the cooked beef to the onions and cook another 5 minutes.
Add the tomato sauce and salsa and bring to a boil, then turn down to a simmer.
Cook for 5-10 minutes until the liquid is reduced.
Spoon into the taco shells, sprinkle the cheddar cheese on top and serve with the toppings.