Modified from Just in Time! by Rachael Ray [for full recipe, see my Skillet Tamale Pie]
1 tbsp vegetable oil (she used extra-virgin olive oil)
2 bacon slices, chopped
1 lb ground beef [she did 3/4 lb ground beef and 3/4 lb ground pork, but I want to use what I have readily available in the freezer at all times.]
1 medium onion, chopped
1 small bell pepper, seeded and chopped
1 jalapeno pepper, seeded and diced
3-4 cloves garlic, minced
1 tbsp chili powder [this seems like a lot, it isn't, so use the full amount]
2 tsp ground cumin
salt and black pepper [she also included a pinch of cinnamon, which I didn't use]
1 (15 oz) can tomato sauce
In large skillet (make sure oven safe or you'll end up doing what I did), heat oil over medium high.
Add bacon to hot oil and cook until crisp, then add in ground meat and raise to high to brown. Once the meat is browned, add the onions, peppers and garlic. Then season with chili powder, cumin, salt and pepper. Cook until vegetables have softened. Stir in tomato sauce and heat through.
Serve with tortilla chips.