This recipe is a quick and easy fix. I have a friend named Amanda. I met Amanda in middle school. We were in the 6th grade together. Every time I make this recipe, I think of her. I had a lot of really good times with Amanda. We used to sneak out of her parents house when we were in 7th grade. We’d go all over town. We’d meet boys, go shopping, run the roads…it was our thing. It was fun while that lasted. Instead we grew up. She used to listen to me complain and whine over my then boyfriend. He recently passed away. It was incredibly sad. Him and his cousin would hang out with us. I remember meeting them in the plaza once. The plaza was this place where we all hung out and those of us who did drive (I was 12 and 13 I did not obviously drive!!) would cruise around in our cars showing off! Anyway, the reason I think of her is because she loves recipes like this. It’s always wonderful to have good friends like this!
In my recipe I only used green pepper!
1 1/2 lbs sliced stir fry chicken and/or beef
1 green pepper, sliced
1 yellow pepper, sliced
1 onion, sliced
14 1/2 oz Mexican seasoned stewed tomatoes
1 teaspoon chili powder
1 teaspoon ground cumin
Spray a jelly roll pan with non-stick spray. Arrange meat and veggies on a pan in a single layer. Stir together tomatoes with juice and seasonings. Pour on top. Bake uncovered at 375 degrees for 40 minutes and the meat is cooked to desired doneness. Serve with warm tortillas. Garnish as desired.