Beef Tacos with Guacamole
ready in 45 min.
- 1 onion (peeled and finely chopped)
- ½ green Bell pepper (washed; seeded and finely chopped)
- 2 tablespoons Oil
- 1 clove garlic (peeled and pressed)
- 13 ounces ground Beef
- 1 ⅔ cups tomato puree (canned)
- ½ teaspoon dried thyme
- ¼ teaspoon Cumin
- ¼ teaspoon paprika
- salt (to taste)
- peppers (to taste)
- ½ head Iceberg lettuce (washed)
- 4 firm tomatoes (washed)
- 12 hard Taco shell
Heat the oil in a skillet over medium-high heat. Saute the onions and peppers until translucent and soft. Add the garlic and ground beef, breaking up any large pieces of meat. Add the tomato puree, spices, salt and pepper. Reduce heat to low and simmer for about 15 to 20 minutes, or until meat is cooked through.
Meanwhile, preheat the oven to 350º F.
Spin or shake the lettuce dry and cut into thin strips. Trim the tomatoes, remove the seeds and finely dice. Set lettuce and tomatoes aside.
Place cheese, sour cream and chili sauce or salsa in small serving bowls.
Cut the avocados in half lengthwise and remove the pit. Scoop the avocado flesh out with a spoon and place in a food processor or blender. Add lime juice and puree in food processor or blender.
Trim the tomatoes; cut in half, remove the seeds and finely chop. Combine the pureed avocado, chopped tomatoes, chopped onion, copped chili peppers and season with salt to taste. Fold in the cilantro.
Heat the taco shells in the oven for about 3 to 4 minutes. Fill the tacos with spicy ground beef, lettuce, tomatoes, cheddar cheese, sour cream, hot chili sauce or salsa, and guacamole. Serve and enjoy.