- 1 Onion
- 1 Garlic clove
- 1 tablespoon Vegetable oil
- 250 grams Ground meat
- 200 grams Red Beans
- 1 both red and yellow Bell pepper
- 1 handful Lettuce
- 8 small Taco shells
For the cream cheese: Rinse the chile, remove seeds and membrane and chop finely. Heat the oil in a small pan and sauté the chile briefly. Mix into the cream cheese.
Peel the onion and garlic and dice finely. Heat the oil in a nonstick skillet cook the meat. Add the onion, garlic and continue cooking. Add the beans and season with salt and pepper.
Rinse the bell peppers, remove seeds and white membrane and dice finely. Rinse lettuce leaves and pat dry with paper towels and cut into small pieces. Fill taco shells with meat mixture, bell peppers, lettuce and top with cream cheese mixture.