Beef chili con carne tacos with guacamole
meatLovers
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 10 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- Ingredients for the chilli con carne:
- 1 package Black Angus beef minced meat
- 1 tbsp Chorio Extra Virgin Olive Oil
- 2 tbsp foodhaus diced onion
- 1 tbsp Ardo diced garlic
- 1 tbsp Ardo diced red chili
- 2 tsp La Chinata hot smoked paprika
- 1 tbsp ground cumin*
- 5 Ardo red and yellow grilled peppers
- ½ jar Pelargos Homemade Passata
- 1 can Red kidney beans*
- 1 tbsp Maldon sea salt flakes
- 1 package taco shells*
- Alion lettuce hearts for serving
- Ingredients for the guacamole:
- ½ pack Avocados cut in half
- juice from one lemon
- 1 tbsp Ardo red chili in cubes
- 1 diced tomato
- 1 tbsp Kikkoman soy sauce
- 2 tbsp Ardo shallots
- 2 tbsp Ardo diced garlic
- 3 Ardo red and yellow grilled peppers
- ½ tsp Maldon sea salt
METHOD
- In a hot pan, pour olive oil and fry the onion and the garlic until they get soft. Add the minced meat and cook until all the liquids evaporate.
- Add the chili, the paprika, the cumin, the salt and the passata in the pan. Stir and cook at a medium temperature for 5-7 minutes.
- Then, add the peppers and red beans, season with salt and leave aside.
- Place the avocado in a bowl and use a fork to cut it into small pieces. Add the rest of the ingredients in the bowl and mix.
- Fill the tacos with lettuce down the base, the avocado on top and finally the Chili con meat.
Kali Orexi!
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