tortilla bowl

Ingredients for 2 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 250 g minced beef
• some oil
• 1 can kidney beans
• 2 tbsp corn, from the can
• 1 bell pepper(s)
• 1 tsp paprika powder, hot
• 1 tsp cumin, ground
• salt and pepper
• chili powder
• 1 bag(s) of chips (tortilla)
• 1 jar sauce (salsa), mild or hot
• 1 cup sour cream
• 3 leaves of iceberg lettuce
• 100 g cheese, grated
• some chili pepper(s) (jalapenos), sliced, from the jar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

a taco variant with tortilla chips

Drain the kidney beans in a colander. Cut the bell peppers into small pieces. Chop the onion and fry it with the ground beef in a large pan with a little oil until crumbly, then press the garlic clove on top. Season the beef with paprika, cumin, salt, pepper, and chili powder, if desired, and season to taste. Add the drained kidney beans, bell peppers, and corn to the pan and stir everything together. Reduce the heat slightly so that all the ingredients heat up slowly. The bell peppers should remain crunchy. Season again and adjust the seasoning if necessary. Cut the lettuce leaves into small pieces and arrange them in deep plates to form a bed. Spoon the meat mixture onto the lettuce bed and place the tortilla chips around the edges. Top with a teaspoon of salsa and sour cream, if desired, and sprinkle everything with grated cheese. Finally, garnish with jalapeno slices. The tortilla shell is easy to eat with one hand for the tortillas and the other for a spoon. Tip: I add habanero chili powder to the meat and use the hot salsa, which can be quite spicy. If you’re not sure, try a milder chili powder, season with a few dashes of Tabasco, or use a mild salsa. Depending on the flavor, I also add more paprika and cumin; it’s best to taste it as you go.