2 pounds ground beef
2 cups chopped onion
2 cups chopped green bell pepper
3 cloves garlic, crushed
2 teaspoons chili powder
1/2 teaspoon dried parsley
1 teaspoon dried sage
3 tablespoons canola oil
1/2 teaspoon salt
1 teaspoon dried oregano
2 teaspoons oregano (optional)
2 tablespoons dried basil
1 tablespoon dried basil (optional)
1/2 tablespoon dried tarragon
1/2 teaspoon dried marissa rosé
1/4 teaspoon dried dill weed
1/4 teaspoon dried minced onion
1/4 teaspoon garlic powder (optional)
3 tablespoons water
In a medium bowl, mix ground beef and onion, green bell pepper, garlic, chili powder, parsley, sage, canola oil, salt, oregano, oregano (if desired), basil, salt, and dill. Shape mixture into a flour tortilla.
Heat oil in a medium skillet over medium heat. Cook sausage until no longer pink; drain.
Add meat mixture and sausage to skillet, and brown over medium heat. Add lemon-lime soda, oil, salt, oregano, basil, dill, marissa rosé, dill weed, mint leaves, onions, garlic powder and water. Reduce heat to medium-low. Cook, stirring occasionally, until brown; drain.