MEXICAN: Taco Filling

From Simply in Season, a cookbook I got last Christmas from Ten Thousand Villages. The book is written by Mary Beth Lind and Cathleen Hockman-Wert.

1 pound ground meat or 2 cups kidney beans (cooked)
¾ cup onion, chopped
½ cup green pepper, chopped
1 carrot, shredded
3 cloves garlic, crushed
1 TBSP fresh cilantro, or 1 tsp dried
1 TBSP fresh parsley, or 1 tsp dried
2 tsp chili powder
2 tsp lime juice
1 tsp ground cumin
½ tsp salt
Dash of chipotle pepper or other hot chili pepper
¾ cup cooked rice

1. In a large frypan, sauté the meat, onions, green peppers, and carrot until the onions are clear and the meat is browned. If using beans, drain them, reserving the liquid, and set aside. Do not cook them with the onions, etc.
2. Add the garlic, cilantro, parsley, chili powder, lime juice, cumin, salt, and hot pepper. Sauté until the garlic is cooked. If using beans, add to the mixture with enough liquid so that it can simmer without getting dried out. If using meat, add liquid if needed so that it can stew a little, allowing flavors to blend.
3. Add the rice and stir well. Use mixture to top tortilla chips or to fill taco shells or tortillas. Garnish with any of the following: grated sharp cheese, chopped tomatoes, chopped onions, sliced jalapeno peppers, olives, shredded lettuce or spinach, fresh cilantro, chopped avocado, guacamole, salsa, sour cream, or plain yogurt.