Taco Shells with Ground Meat Filling

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 cheese
• 150 g crème fraîche
• 1 jar medium-hot chili sauce (pre-made)
• 3 ripe avocados
• 2 limes (juice)
• 2 Tomatoes
• 1 onion
• 2 chili peppers
• Salt
• 0.5 bunch fresh coriander
• 250 g crème fraîche

Instructions

1. 1.

   Peel the onion, wash and core the bell pepper, then dice both finely. 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 the tomato puree. Mix in the spices and simmer over low heat for about 20 minutes. Preheat the oven to 175°C. Prepare the lettuce by cleaning and slicing into fine strips; wash, halve, core, and dice the tomatoes.

2. 2.

   For the avocado dip, cut the avocados in half, remove the pit, and scoop out the flesh with a spoon. Blend the flesh with lime juice in a blender. Boil the tomatoes briefly, cool, peel, core, and finely dice the flesh. Peel and dice the onion as well. Slice the chili peppers lengthwise, deseed, wash, and finely chop. Combine the tomato, onion, and chili pieces with the avocado puree and season with salt. Wash the coriander, shake dry, finely chop, and mix into the dip.

3. 3.

   Heat the taco shells in the oven for about 3 minutes. Season the ground meat to taste and fill the pre-made shells with the seasoned meat, lettuce, tomatoes, and cheese. Serve with a side of chili sauce, avocado dip, and crème fraîche.