“Taco Goo” is a favorite of ours and its really versatile. We start with using it to stuff roasted bell peppers, but we make plenty of extra, and use it in taco salads, or on top of nachos, or make a tortilla chip dip out of it. Some of those preparations are less fattening than others…
We usually stuff 4 peppers, but this recipe will make enough goo for at least 8.
Roasted Bell Peppers
- 2-8 Large bell peppers
Heat the oven to 375ºF.
Cut the tops off of the bell peppers and remove the guts. Remove the stem from the tops and cut the tops into the medium dice, reserving them for the Taco Goo recipe.
Place the peppers in a baking dish and roastfor 30-40 minutes.
- ~1 lb ground beef — I like 85/15
- ¼-½ lb ground chorizo — depends how spicy you like it
- 1 package taco seasoning — or make your own
- ~1 Tbsp olive oil or peanut oil
- 1 large onion, diced medium
- Diced bell pepper tops, from above
- 1 poblano pepper, diced medium
- 4 cloves of garlic, minced or pressed
- 1 can black beans, drained and rinsed
- 1 can corn kernels, drained
- 1 can diced tomatoes– I love Muir Glen fire roasted tomatoes with chipotles for this
- ¼ cup chicken broth
- 4-8 oz Monterey Jack cheese, cubed — or Oaxaca cheese, if you’re feeling fancy
Toss the onions and peppers in half of the taco seasoning.
Heat the oil in a large pan over medium high heat. Add the ground beef and chorizo, breaking it up. Add remaining half of the taco seasoning, working it into the meat with a wooden spoon, and cook until browned. Remove meat from the pan, retaining as much of the deliciously seasoned fat in the pan as you can.
Add onions and peppers to the pan and cook until soft and translucent. Add the garlic, and cook for a minute. Add the meat back to the pan, and also the beans and corn. Add the tomatoes and chicken broth and simmer until the desired consistency.
Remove from heat and add the cheese and stir, until it starts to melt.
Stuff goo into peppers and serve.