1 large onion, chopped
3 cloves garlic, crushed or minced
1/2 green bell or poblano pepper, seeded and chopped
1 tbsp. olive oil
1 lb. chicken, beef or pork (cooked, shredded)
1/2 cup chicken, beef or vegetable broth
2 tbsp. flour
1 cup mild or medium salsa
1/2 tsp. sugar or balsamic vinegar
1 tbsp. lemon juice
2 tbsp. cilantro, chopped (optional)
1/2 tsp. ground or crushed cumin seed
3 tbsp. Taco seasoning
few dashes hot pepper sauce or Taco sauce
1 can black beans, drained
1/4-1/2 cup rice, steamed or boiled (optional)
shredded cheddar cheese
sour cream
shredded iceberg lettuce

Chop onion and garlic and pepper. Sauté in 1 tablespoon olive oil until lightly colored. Add a few tablespoons of broth, then add chosen meat, cut into bite-sized pieces, or shredded. (A good use for leftovers!)

Cook over medium high heat for 2-3 minutes. Stir in salsa and heat for several minutes more.

Note: Rotel tomatoes, or diced tomatoes may be substituted for salsa, but seasonings will need to be adjusted.

Add remaining broth, flour, lemon juice, cilantro, cumin seed, taco seasoning, pepper or Taco sauce. Add drained beans and rice. (Refried beans may be used in place of black beans). Rice is optional, but helps to absorb excess liquid. Corn may also be used and is an especially nice combination with the black beans. Simmer over low heat for 10-15 minutes.

Taste and adjust seasonings, adding salt, pepper, garlic powder, cumin or Taco seasoning, to your taste.

Using a slotted spoon, transfer drained mixture to taco. Top with cheese. Put in microwave for a few seconds until cheese begins to melt. Top with a little extra taco sauce or a squeeze of fresh lemon juice. Sprinkle with shredded lettuce. For a taco supreme, add a dollop of sour cream.

This same filling may also be used in burritos.

Submitted by: CM