Taco Shells with Ground Beef Filling and Guacamole
Ingredients
- For the tacos
- 1 onion
- ½ green Bell pepper
- 2 Tbsps vegetable oil
- 1 garlic clove
- 350 grams Ground meat (beef)
- 200 grams tomato puree (canned)
- ½ tsp dried thyme
- salt
- peppers
- ¼ tsp Cumin
- ¼ tsp ground paprika
- ½ small Iceberg lettuce
- 4 firm Tomatoes
- 12 Taco shells (finished product)
- 50 grams grated Cheddar cheese
- 150 grams Crème fraiche
- 1 jar medium-hot Chili sauce (finished product)
- Guacamole (Avovado dip)
- 3 ripe Avocados
- 2 Limes (Juiced)
- 2 Tomatoes
- 1 onion
- 2 chili peppers
- salt
- ½ bunch fresh cilantro
- 250 grams Crème fraiche
Preparation steps
For the tacos, peel onion and finely dice. Rinse bell pepper, cut in half, remove seeds and ribs and finely dice. Heat oil in a saucepan and fry onion and bell pepper briefly. Peel garlic and squeeze through a press. Add ground beef to the pan and fry until brown and crumbled. Add tomato puree and spices, mix and simmer for about 20 minutes over low heat. Preheat the oven to 175°C (approximately 350°F). Rinse lettuce and cut into fine strips. Rinse tomatoes, cut in half, remove seeds and finely chop.
For the guacamole, cut avocados in half, remove pit and loosen pulp from peel with a spoon. Puree avocado with lime juice in a blender. Blanch tomatoes, drain, peel, remove seeds and dice. Peel onion and finely dice. Rinse chile peppers, cut in half lengthwise, remove seeds and ribs and finely chop. Mix avocado puree in a bowl with tomato, onion and chile pepper pieces and season with salt. Rinse cilantro, shake dry and chop finely. Add to the bowl and mix with avocado puree.
Heat the taco shells in the preheated oven for about 3 minutes. Fill taco shells with ground meat mixture, lettuce, tomatoes and cheese. Serve with chili sauce, guacamole and creme fraiche.
