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The Charger Bulletin

Recipe of the Week

Ashley Wemmell

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Ingredients:

Recipe
1 pound ground beef (Can substitute ground turkey or shredded chicken)
1 clove garlic, minced
⅔ cups water
1 (1 oz.) packet Taco Seasoning
1 (15 oz.) can black beans
¾ cup salsa
¾ cup Sour Cream
2 cups shredded Mexican Cheese
3 medium bell peppers, cut in half

Preparation
Preheat oven to 350 degrees.
Add ground beef (or meat of choice), garlic, and onions and cook on medium heat for about 20 minutes, stirring occasionally.
Add ⅔ cup water and 1 packet taco seasoning and continue to cook for additional 10 minutes.
Add ½ black beans and salsa, combining into mixture. Top with ½ cup shredded cheese and let it melt. Reduce heat to low.
Place bell peppers (hollow side- up) on a greased baking pan, and bake in the oven for about 7 minutes.
Remove the peppers from the oven and scoop the taco filling inside each one. Top each with remaining cheese.
Place back in the oven until the cheese is melted. Serve with remaining black beans and salsa, along with sour cream.

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The Student News Source of the University of New Haven
Recipe of the Week