Servings: Serves 6—8
- 2 pounds minced steak
- 2 large onions , diced
- 2 to 3 to 3 Tbsp. oil
- 1 cup water
- 1 tsp. powdered beef stock
- 1 can (14 ounces) diced tomatoes
- 3 Tbsp. tomato paste
- 1 or 2 bay leaves
- 1 tsp. Tabasco sauce (or to taste)
- 2 tsp. dried oregano
- 2 tsp. ground cumin seed
- 1 can (large) kidney beans (drained & rinsed)
Heat oil and gently cook onions and garlic; Remove from heat.
In remaining oil (add more if all oil is used), brown half of the meat. Remove & brown the other half. Return meat and onions to pan. Stir in stock, water, tomato paste, tomatoes, bay leaves, cumin, oregano and Tabasco sauce. Cover with lid & simmer for 30 minutes.
Add kidney beans and simmer for another 30 minutes. Serve in taco shells with grated cheese, diced or sliced fresh tomatoes, guacamole and shredded lettuce.