Ground meat tacos with dip

Ingredients

• 1 onion
• 0.5 green bell pepper
• 2 tbsp oil
• 1 Garlic clove
• 350 g ground meat (mixed)
• 200 g canned tomato puree
• 0.5 tsp dried thyme
• salt (pepper)
• 0.25 tsp cumin
• 0.25 tsp paprika powder
• 0.5 small iceberg lettuce
• 4 firm tomatoes
• 12 taco shells (pre-made)
• 50 g shredded cheddar
• 150 g Sour cream
• 1 jar medium spicy chili sauce
• 3 ripe avocados
• 2 limes (juice)
• 2 Tomatoes
• 1 onion
• 2 chili peppers
• Salt
• 0.5 bunch fresh cilantro
• 250 g sour cream

Instructions

1. 1.

   Peel the onion, wash the bell pepper, remove seeds and finely dice both. Heat oil in a pot and sauté the onion and pepper cubes. Peel and crush the garlic into the mixture. Add the ground meat and cook, then stir in tomato puree. Mix in spices and simmer over low heat for about 20 minutes. Preheat oven to 175°C. Clean the lettuce and cut into fine strips; wash tomatoes, halve, seed, and dice finely.

2. 2.

   For the avocado dip, halve the avocados, remove pits, and scoop flesh with a spoon. Blend flesh with lime juice in a blender. Boil tomatoes, cool, peel, seed, and finely dice. Peel onion and dice finely. Slice chili peppers lengthwise, seed, wash, and finely chop. Mix tomato, onion, and chili pieces with avocado puree and season with salt. Wash cilantro, shake dry, finely chop, and mix into the puree.

3. 3.

   Heat taco shells in oven for about 3 minutes. Season ground meat well and fill shells with meat, lettuce, tomatoes, and cheese. Serve with a bowl of chili sauce alongside the avocado dip and sour cream.