2 tbsp. olive oil
2 tbsp. peanut oil
1 med. red onion, sliced
1 red bell pepper, sliced
1/2 lb. round, flank or skirt steak
1 jalapeno pepper minced with seeds
1/2 tsp. ground cumin
2 tbsp. chili powder
Salt and pepper to taste
Corn or flour tortillas
Grated cheddar cheese
Chopped fresh tomato
Sour cream

Heat olive oil in heavy skillet over medium heat. Add onion and bell pepper and saute until tender, about 10 minutes. Transfer to a plate. Add steak to skillet and cook and stir until no longer pink. Add jalapeno, cumin, and chili powder and stir until heated through. Salt and pepper to taste. Remove from heat and transfer mixture to heated bowl and keep warm. If using corn tortillas, cook in a clean skillet in the peanut oil until they begin to color. Transfer to a napkin to drain. Serve tortillas, steak mixture, cheese, tomatoes, and sour cream separately. Assemble at the table. Your can increase the jalapenos from 1-3 or add 4 tablespoons red chili or 1 tablespoon piquin (this is a very hot dried ground red pepper). The recipe can be double or tripled. This was a main dish winner over west TN counties.