Taco shell filled with a minced meat, vegetable and chili mixture

Ingredients for 4 servings:

• 24 tacos (shells)
• 500 g minced meat, mixed
• 1 onion(s), finely chopped
• salt, pepper
• 2 tbsp oil
• 2 tsp Mexican spice mix
• Chili, fresh to taste
• 2 tsp tomato paste
• 100 ml meat broth
• 1 small eggplant(s)
• 2 small zucchini
• 1 red bell pepper(s)
• 100 g kidney beans
• 200 g cheese, coarsely grated Gouda
• 1 small head of iceberg lettuce
• 400 g crème fraîche
• 1 tbsp parsley, finely chopped
• 2 tomatoes

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

ideal party snack for young people

Halve the fresh chili pepper, remove the seeds, and chop finely. Peel and finely chop the onions. Wash the eggplant and zucchini and cut into small cubes. Peel the bell peppers and cut into small cubes. Trim the iceberg lettuce and cut into fine strips. Wash the tomatoes and cut into small cubes. Mix the crème fraîche with the finely chopped parsley and season with salt and pepper. Heat the oil in a large pan. Sauté the diced onion and chili until translucent. Add the ground meat and fry until crisp. Add the vegetables, beans, tomato paste, and Mexican seasoning, fry briefly, and deglaze with the meat broth. Simmer gently for about 10 minutes and season again to taste. Place the cheese, iceberg lettuce, crème fraîche, and tomatoes into separate bowls or dishes. Prepare or heat the taco shells according to the package instructions. The shells can be filled with the minced vegetable filling and the separately served side dishes according to your taste.