1 1/2 to 2 lb. ground beef (I use 80/20 for less fat)
1 (12 oz.) can tomato sauce (Hunts)
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 small red onion, chopped
2 small cloves garlic, minced
1/4 cup cilantro, finely chopped, divided
1 tsp. Italian flat leaf parsley, finely chopped
1 tsp. coarse Kosher salt
1 tsp. freshly cracked black pepper
1/2 tsp. red pepper flakes
2 tsp. sweet paprika
2 1/2 tbsp. Worcestershire sauce
2 tsp. extra virgin olive oil (EVOO)
1 (8 oz.) bag shredded cheese (your favorite; we use a 4 cheese blend)

In a large warmed skillet, add ground beef, brown and drain well. After you put back in skillet, put back on burner, and let it start heating back up, then add extra virgin olive oil. Stir well into beef.

Add salt, freshly cracked black pepper, red pepper flakes and sweet paprika. Mix. Let infuse into ground beef on medium-low heat for 3 minutes. Add Worcestershire sauce, onion, and just half of the cilantro, reserving rest for later. Mix. Let infuse for 3 minutes.

Lastly, add tomato sauce, red and green bell peppers, flat leaf Italian parsley, and garlic (I always add garlic to anything last, because it burns easily). Let simmer on low heat for 15 minutes, allowing all flavors to infuse.

Put on your favorite bread, add cheese and a sprinkle of remaining cilantro.

Submitted by: Karizma Charles