Ground Beef Tacos with Dip
Ingredients
- For the ground beef tacos
- 1 onion
- ½ green Bell pepper
- 2 Tbsps vegetable oil
- 1 garlic clove
- 350 grams Ground meat (mixed)
- 200 grams tomato puree (canned)
- ½ tsp dried thyme
- salt (and pepper)
- ¼ tsp Cumin
- ¼ tsp ground paprika
- ½ small Iceberg lettuce
- 4 firm Tomatoes
- 12 Taco shells (from a supermarket)
- 50 grams grated Cheddar cheese
- 150 grams Sour cream
- 1 jar medium-hot Chili sauce
- For the Avocado dip
- 3 ripe Avocados
- 2 Limes (juiced)
- 2 Tomatoes
- 1 onion
- 2 chili peppers
- salt
- ½ bunch fresh cilantro
- 250 grams Sour cream
Preparation steps
For the ground beef tacos, peel onion, rinse bell pepper, remove seeds and ribs and and finely dice onion and bell pepper. Heat oil in a saucepan and fry onion and diced peppers. Peel garlic and squeeze through a press into the saucepan. Add ground meat and fry, then stir in tomato puree. Add spices, mix and simmer for about 20 minutes over low heat. Preheat the oven to 175°C (approximately 350°F). Rinse lettuce, trim and cut into fine strips. Rinse tomatoes, cut in half, remove seeds and finely chop.
For the avocado dip, cut avocados in half, remove pit and loosen avocado from the peel with a spoon. Puree avocado in a blender with lime juice. Blanch tomatoes in a pot of hot water, drain, peel, remove seeds and finely dice. Peel onion and finely dice. Cut chile peppers in half lengthwise, remove seeds and ribs, rinse and finely chop. Mix tomatoes in a bowl with onion and chile peppers and avocado puree and season with salt. Rinse cilantro, shake dry, chop finely, add to the bowl and mix.
Heat taco shells in the preheated oven for about 3 minutes. Season ground beef to taste. Fill warmed taco shells with ground beef mixture, tomatoes, lettuce and cheese. Serve ground beef tacos with chili sauce, sour cream and avocado dip.
