• ¼ pound bacon
• ½ cup chopped onion
• ¼ cup chopped red bell pepper
• 5 cloves garlic, smashed and chopped
• 1 pound lean ground beef
• 1 teaspoon powdered mustard
• ½ cup medium salsa
• 1 can tomato paste
• 3 teaspoons brown sugar
• salt to taste
• ground black pepper to taste
• large flour tortillas
• 1 cup shredded cheddar cheese
Over a medium flame, fry the bacon until it’s crisp. Set aside and pat dry. In the bacon drippings, fry the onion and garlic. When they’re beginning to get tender, add the chopped bell paper. Continue cooking until all are tender.
Heat another frying pan on a medium-high heat, add some bacon drippings. When it’s hot, add the ground beef and break it into small pieces with spatula. Season with salt and pepper. Cook until done.
While beef is cooking, add mustard, salsa, sugar and tomato paste to the vegetables and cook over low heat. Chop the bacon into moderate size pieces.
When the beef is done, drain it well, add to the mix, and add the chopped bacon. Stir together and cook over medium low heat for 20 minutes.
Heat a large cast-iron frying pan. While the pan is heating, lay out a tortilla, and sprinkle cheese on one half. Cover the cheese with the mixture from the frying pan, and add another layer of cheese. Fold the tortilla in half covering the fillings. Fry without oil in the frying pan until the bottom begins to brown. Turn over and do the same.
Serve hot. Enjoy as it is, or top with shredded cheese, sour cream, salsa, or a combination.
