3x how do you fill your taco?

Elke let you know for a while with her ‘Let's taco ‘bout it’ T-shirt that she is a huge Team Taco fan. And so Truffle Tuesday has recently gained a huge competitor in the editorial office: Taco Tuesday. I understand Elke, because I find nothing more fun than filling a table with delicious goodies that you can use to fill your own plate. It reminds me of when I was a child and asked my mother when we would play restaurant again. Isn't that the most fun? According to Elke, you really participate only when you put the taco filling in the soft variant, and I completely agree with that. Because I have a huge trauma from those hard shells; they ALWAYS break. As a child, I always left the broken little case behind, and then the fun was over.
Nowadays, I use large leaves of iceberg lettuce or green cabbage as tacos. Less heavy, and you immediately get an extra portion of vitamins. So plenty of choices. Today, I'm filling it with an original Mexican filling. What will it be next week?

Original

– 1 onion, finely chopped

– 2 cloves of garlic, minced

– 1 red bell pepper, diced

– 1 tbsp cumin powder

– 1 tbsp chili powder

– 1 tbsp paprika powder

– 1 tsp cocoa powder

– 400 g ground beef

– 1 small can of kidney beans, drained

– 1 small can of corn, drained

– salt and pepper from the grinder

For the toppings

Fill your table with bowls filled with:

– grated aged cheese

– iceberg lettuce

– salsa (available at Marqt)

– full-fat Greek yogurt

– cherry tomatoes

– homemade guacamole

For the guacamole:

– 1 avocado, mashed

– 1 red chili pepper, finely chopped

– 1 clove of garlic, minced

– 1/2 red onion, finely chopped

– pinch of salt

Preparation method:

1. Heat a large frying pan with olive oil and sauté the onion, bell pepper, and garlic until golden brown.

2. Season with pepper and salt.

3. Add the spices, pepper, and salt and cook for a moment.

4. Add the ground beef and cook it with the spices.

5. Add the beans and corn and heat everything well.