Mexican tacos with green bean stew

Level of difficulty

easy

Ingredients for 4 people

1 pack of taco shells

For the bean stew:
300 g beans
250 g minced beef
2 tbsp olive oil
2 small or one large onion
2 cloves of garlic
100 ml water
2 tbsp taco spice mix
400 g chopped tomatoes
½ tsp smoked paprika powder
1 tsp Ceylon cinnamon
1 tbsp tomato paste
½ tsp salt
½ red chilli pepper

For the guacamole:
1 avocado
1 beef tomato
1 clove of garlic
½ tsp salt
1 tbsp lime juice

Optional topping for serving:
1 lime
Natural yoghurt

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Boil the green beans for about 10 to 15 minutes and set aside. Finely chop the onion and garlic. Heat the oil in a deep non-stick frying pan and fry the minced beef. Then add the onion and garlic, sauté and deglaze with 100 ml water. Add the taco spice mix and let the liquid simmer briefly while stirring. Finely chop the peppers and stir in with the chopped tomatoes, tomato purée, remaining spices and beans. Bring to the boil over a low heat, stirring occasionally, until the mixture is still succulent but no longer liquid.

To make the guacamole, cut open the avocado and mash the flesh in the bowl with a fork. Cut the beef tomatoes into cubes and add to the avocado. Finely chop the garlic and stir in with the lime juice. Season to taste.

Heat the taco shells briefly in the oven according to the instructions on the packet and then fill with the bean stew and guacamole. Drizzle with natural yoghurt if you like. Cut the lime into pieces and drizzle over the taco shells.

Buen provecho! (Bon appétit!)