1 pound lean ground beef
1 tablespoon vegetable oil
2 green onions, finely chopped
1/4 cup diced fresh red bell pepper
1 teaspoon dried minced onion
1 red bell pepper, diced
1 1/2 cups shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
sauce:
1 tablespoon all-purpose flour
Heat the oil in a large skillet over medium heat. When palm-sized, place the beef and onion in the oil so they are browned. Cook for about 10 minutes, stirring constantly. Remove the meat from the skillet, let rest for 5 minutes. Drain the skillet and reserve the juices.
Grill the green onions and pepper until tender.
Stir the meat mixture into the skillet with the onion and bell pepper. Gradually stir in the Cheddar cheese, Monterey Jack cheese, Monterey Jack cheese, and sauce.
Place one portion of the beef mixture into the center of each taco. Dip the strips of foil-silk around the meat to secure, then wrap around the entire surface of the beef.
Bake in a preheated 375 degree F (190 degree C) heat for about 5 to 10 minutes, or until the inside of the tacos are golden brown and juices run clear.