African Tacos
Tami B.
Yield: 10-12 servings
2 onions, chopped
1 large green pepper, diced
2 large tomatoes, skinned, chopped
2 cloves garlic, chopped
1 tsp. oregano
1 beef bouillon cube
2 tsp. chili powder
2 tsp. mustard powder
4 TB Worcestershire sauce
2 TB vinegar
2 tsp. salt
water : 1/2 c. for tacos, 2 c. for stew
1 can kidney beans, drained
1 can Chili beans in mild chili sauce
2 TB corn starch, mixed with chili beans until dissolved. Add 1 tsp water at a time if needed to dissolve.
Brown the beef in hot oil and remove from pan. Brown onion and peppers. Add browned beef, tomatoes, garlic and spices. Simmer ½ hour. Add water and cook until tender (1/2 – 1 hour). Add beans and thicken using cornstarch that has been mixed in cold water. Simmer 10 minutes.
Serve in pita or tortilla with cheese, sour cream, etc.
**OR: see crock pot recipe for same meal: http://thepeeledmango.blogspot.com/2026/02/african-tacosstew-crockpot.html
