1/2 cup chopped onion
1/2 cup freshly grated carrot
1 green bell pepper
1/4 cup chopped green bell pepper
1/4 cup sliced red onion
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1 (19 ounce) can chopped green chile peppers, drained
1 1/2 tablespoons unsalted tortilla chips
Heat oil in a large skillet over medium heat. Saute onion and carrot until golden brown. Stir in bell pepper and bell pepper slices. Saute for 5 minutes or until evenly brown. Remove from heat; stir in parsley and salt. Stir in chile peppers, bell pepper, chile peppers, carrots, tortilla chips and green chile peppers. Pour over cooked meat.
Cook meat for at least 5 minutes or until no longer pink; drain on paper towels. Serve on tortillas with salsa and cheese.