Spicy Ground Beef Tacos
- 2 Red onions
- 1 tablespoon vegetable oil
- 1 garlic
- 300 grams Ground beef
- 1 teaspoon ground Cumin
- 1 small can Kidney beans (200 grams) (approximately 7 ounces)
- freshly ground peppers
- 1 small head Iceberg lettuce (or romaine lettuce)
- 300 grams tomatoes
- 80 grams black Olives (pitted)
- 1 bunch cilantro
- 100 grams spicy Sliced cheese
- 2 small ripe Avocados
- juice of 1 lemons
- 2 pickled chile peppers
- Taco shell
For the ground beef: Peel the onions and garlic. Cut 1 onion in half lengthwise then thinly slice. Dice the remaining onion. Heat the oil in a large frying pan, add the diced onion and ground beef and cook until crumbly. Add the minced garlic and cumin and cook, stirring, over medium heat for 5 minutes.
Drain the beans, rinse, drain again and then add to the ground meat. Season with salt and pepper, cook until heated through and then set aside.
Separate the lettuce into individual leaves, rinse and spin dry. Tear the leaves into bite-sized pieces. Rinse the tomatoes and cut into smaller pieces. Coarsely chop the olives. Rinse the cilantro, pat dry and pluck the leaves.
Coarsely grate the cheese. Cut the avocados in half, pit then cut the pulp into wedges and sprinkle with lemon juice. Cut the chile peppers into strips.
Toss the lettuce, tomatoes, onion rings, chiles, olives and cilantro together and arrange in the taco shells with the ground beef and beans. Top with avocado wedges and sprinkle with cheese. Serve immediately.