AI: end result may differ
Ingredients
1
avocado
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½
corn
.......................................................................
15g15g ground beef
.......................................................................
100g100g lime suice
.......................................................................
1 Tsp1 Tsp paprika spices
.......................................................................
To taste
pepper
.......................................................................
To taste
red kidney beans
.......................................................................
63g63g red onion
.......................................................................
¼ small
salt
.......................................................................
To taste
sour cream
.......................................................................
31g31g taco shells
.......................................................................
33 tomato
.......................................................................
½
tomato paste
.......................................................................
1 Tsp1 Tsp
Total calories
0 kcal
Carbs
0g
Proteins
0g
Fats
0g
Tacos
25 minutes
•••Steps
Preheat the oven and bake the taco shells according to the package instructions. Meanwhile, finely chop the red onion and drain the kidney beans.
Heat a little oil in a frying pan and cook the red onion with the ground meat for about 5 minutes until crumbly. Stir in the paprika seasoning and tomato paste, add a splash of water if needed, and heat briefly.
Add the kidney beans to the pan. Dice the tomatoes and mix most of them into the meat mixture so everything is heated through.
Cut the avocado in half, remove the pit, and mash the flesh with the lime juice, pepper, and salt.
Fill the warm taco shells with the meat mixture. Divide the remaining tomatoes over them and top with sour cream, guacamole, and corn. Enjoy!
