4 tablespoons olive oil
1 onion, sliced
2 cloves garlic, crushed
1 green bell pepper, seeded and minced
1 small yellow onion, sliced into 2 large rings
2 tablespoons ground black pepper
2 tablespoons chili powder
2 tablespoons dried oregano
1 tablespoon dried basil
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons brown sugar
4 slices Mexican cheese
2 tablespoons brown sugar for decoration
1 (16 ounce) can tomato sauce
2 tablespoons brown sugar for garnish
Pour olive oil into a large skillet over medium heat. Stir in onion and bring to a boil. Mix in garlic, bell pepper, yellow onion and crushed black pepper. Reduce heat to low, and cook for 5 minutes. Stirring frequently, cook and stir until onion is tender.
Gently stir in chili powder, oregano, basil, salt, pepper, brown sugar and tomato sauce. Stirring occasionally, cover and simmer for 10 minutes. Remove lid from steamer. Remove from heat. Remove steamer from pot and place in pot with lid off. Place tomato sauce over steamer. Pour sauce over all.
Bring beef to a boil, reduce heat to low and simmer for 10 minutes.
Remove the beef and scatter with cheese and brown sugar. Remove lid from pot and place on stove. Cook over medium heat for 5 minutes, turning pot every minute, until cheese and brown sugar are melted. Garnish with tomato sauce, tomato sauce, tomato sauce and tomato sauce.