Chili with Tacos

Ingredients

• 2 red onions
• 1 tbsp oil
• 1 Garlic clove
• 300 g Ground Beef
• 1 tsp ground cumin
• 1 small can kidney beans (200 g)
• Salt
• Pepper (freshly ground)
• 1 small iceberg lettuce (or romaine salad)
• 300 g tomatoes
• 80 g black olives (pitted)
• 1 bunch cilantro leaves
• 100 g spicy shredded cheese
• 2 ripe avocados
• juice of 1 lemon
• 2 pickled hot chili peppers
• taco shells

Instructions

1. 1.

   Peel onions and garlic. Slice one onion lengthwise into thin half-rings, dice the other onion. Heat 1 tbsp oil in a pan. Brown the diced onion and ground beef until crumbly, squeeze in garlic, season with cumin, and cook for 5 minutes over medium heat while stirring.

2. 2.

   Drain, rinse, and dry the beans; add them to the beef mixture, warm through, season with salt and pepper, then set aside.

3. 3.

   Separate lettuce into leaves, wash and pat dry. Cut leaves into bite-sized pieces. Wash cherry tomatoes and quarter or eighth them. Roughly chop olives. Rinse cilantro, pat dry, and strip leaves from stems.

4. 4.

   Grate cheese finely. Halve avocados, remove pits, scoop flesh with a spoon, cut into wedges, drizzle with lemon juice. Slice chili peppers into strips.

5. 5.

   Combine lettuce, tomatoes, onion rings, chili strips, olives, and cilantro; arrange on taco shells, top with the beef‑bean mixture, garnish with avocado wedges, sprinkle cheese, and serve immediately.