Texas Enchilada Pepper Pot

This pepper pot dish is easy to throw together and perfect for large gatherings

A Texan will never put beans in chili, but that doesn't mean beans aren't an important part of many meals. This easy recipe incorporates beans and ground beef to form an aromatic and spicy dish. Add in tortillas and jalapenos and it becomes a truly Texas original.

You can spice it up as you wish; we'll use chunked jalapenos for flavor and then set them aside for those who want to eat them.

You can easily double or halve this recipe, depending on the occasion. It's great to take to picnics, but tasty to reheat for a Sunday night supper.

Texas Enchilada Pepper Pot
Serves approximately 6

2 lbs ground beef
1 large onion, chopped
1 medium bell pepper, chopped
2 cans beans of your choice (black, kidney)
1 can diced tomatoes
1 can tomato sauce (15 oz)
2 jalapenos, each quartered
1 Tablespoon chili powder
1 teaspoon garlic powder
1 cup shredded cheddar cheese
Corn tortillas (2 packages)

Drain beans and reserve liquid.
Brown the beef and place in large pot.
Saute onion and bell pepper.
Add all ingredients (including bean liquid, but not beans) to pot.
Heat mixture and let simmer for about half an hour. Add only small amounts of liquid if bottom of pan begins to stick..
Fill tortillas with beans, roll, and place in greased casserole dish. Cover with cheese.
Bake tortillas at 350 degrees for about 30 minutes or until crisp.

Place tortillas on individual plates and cover with beef mixture. Add extra cheddar on top as desired. (You can also mix in Monterey Jack for extra flavor.)