1 pound ground beef
1 pound sliced mushrooms
4 carrots, quartered
1 1/2 cups chopped onion
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1 small onion, quartered
1 small green bell pepper, quartered
1 small yellow bell pepper, quartered
1 small sweet onion, quartered
1 medium yellow bell pepper, quartered
3 green bell peppers, seeded and chopped
2 tomatoes, diced
1 medium head romaine lettuce
1 cucumber, sliced
Pour the beef into the meat ladle and let rest in the refrigerator for 10 hours.
Heat a heavy skillet over medium heat. Add the mushrooms and carrots; cook and stir 3 minutes.
Stir in garlic powder, chili powder and garlic salt. Add oregano and cumin and saute until veggies are cooked out, about 5 minutes. Transfer meat to a large bowl.
Transfer the vegetables to the meat ladle, stirring to coat. In a large bowl combine the meat, mushrooms, carrots, onion, chili powder, garlic powder, oregano, cumin, onion, bell peppers, tomatoes, lettuce and cucumber. Mix well and transfer to a large bowl. Serve just before serving.
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