Ingredients

• 1/2 to 3/4 (one-half to three-quarters) pound lean hamburger
• 1 (one) Large Can (750-ml.) can or 2 (two) 540ml. cans diced seasoned tomatoes (seasoned with onions, celery, peppers)
• 1 (one) medium onion, diced
• 1 (one) medium-large Red or Green bell pepper, diced
• 1 (one) bag raw refrigerated cabbage Cole slaw (‘salad’)
•    Optional 1: Taco Salsa on top and Sour Cream served on the side
•    Optional 2: Served over bed of Crushed Taco shells
•    Optional 3: Serve with shredded cheddar cheese on top

          image by author

Method

1. In a large deep fry-pan, brown the hamburger fully. Add whatever spices/seasonings to taste (chili powder, salt, etc.)
2.  Stir in entire contents of canned diced, un-drained tomatoes. The best results come from diced tomatoes that are seasoned with other spices and ingredients, but regular/plain will do. Bring to medium bubbling.
3. Add chopped onion, stir-in coarsely and cover for 60-seconds. Next, add diced red or green bell pepper and stir-in coarsely again. Cover for about a half minute to steam & heat the whole mixture.
4. Next, add one or two large handfuls of raw Cole slaw from the bag onto hot mixture. Coarsely fold together, cover and continue to heat.
5. When entire mixture is HOT but while Cole slaw is still crunchy and bright, remove from heat. Serve over steamed with rice.

Serve promptly.

Serving Suggestions

Some taco salsa poured over top would be good to turn this ‘Mexican.’ Also, try this with a dollop of sour cream on the side and shredded cheddar cheese on top for a ‘Supreme’ Hot Taco Salad. This can be also served over coarsely crushed Taco shells or a Tortilla wrap for a delightful addition. Room for experimentation.

Only minutes to prepare this satisfying meal, it is inexpensive and very delicious.