This dish comes courtesy of Jennifer Love of Kentucky who makes enough of it to fill her three boys' tummies and her freezer as well We've scaled the proportions back for those of you interested in trying it out first.

Ingredients:
3 lbs of ground or finely cut meat. We use combinations of beef, lamb, turkey, chicken and/or venison.
3-4 medium onions, chopped
2 bell peppers, chopped
1 small habeñero pepper or other hot peppers, I use seeds and all
2 tablespoons of ground cumin
1-2 cloves garlic
2/3 cup well cooked beans, mashed, when I have them
salt and pepper to taste

Procedure:
Put meat in crock pot on high 8-10 hours before you want it done. I add a bit of water only if I am using all very lean meats. After 6 hours, ladle off any extra grease if desired. At this time, or by two hours before done, add all other ingredients and stir to break up meat. Seasonings can easily be adjusted to personal taste. I continue to stir a few times over next couple hours till done to break up meat further. I even use a hand mixer to make it quite fine right before serving. If it’s too loose it can be thickened with corn starch or flour or rolled oats and cooked just a bit longer till thickened, though I rarely do this.

We serve this with soft or hard corn shells, or flour tortillas, or corn chips or even on lettuce as a taco salad. We serve with grated cheddar cheese, salsa, sour cream, shredded lettuce, chopped sweet and hot peppers, chopped chives, diced onions and diced fresh tomatoes for toppings.