Pico dillo Tacos

2 lbs Ground Round Beef
1 Yellow Onion
1 Poblano Pepper
1 Jalapeno Pepper
1 Can Diced Rotel Tomatoes
1 Bunch of Cilantro
1 Tblsp Season Salt
1 Tblsp Ground Pepper
1 Tblsp Ground Garlic Powder
1 Tblsp Ground Cumin
1 Tblsp Olive Oil
3 Beef Bouillion Cubes Wylers
2 Cups Picante Sauce
1 Container of Sour Cream
2 Cups Grated Cheese
12 Flour or Corn Tortillas

Preparation:

Wash all vegetables and chop into medium size pieces.

Cooking

In large skillet, add olive oil, chopped onion, poblano pepper, and ground beef. Brown the meat for 6 to 8 minutes (drain off the fat).

Add can of Rotel, spices, chopped jalepeno without seeds, beef bouillon cubes. Add one half a bunch of chopped cilantro and two cups of water. Bring to boil, stir, cover and lower to simmer for 10-20 minutes.

Serve on flour or corn tortillas with picante sauce, sour cream, grated cheese, etc.

Serves 6