Tacos Stuffed with Beef Chili and Avocado

Heat a large pot, add the minced meat without fat and let the water evaporate over medium heat without stirring. As soon as the liquid decreases, add a little olive oil. Fry until crispy, stirring occasionally.

In the meantime, finely dice the onion and garlic cloves and fry them for a while. Halve the bell bell pepper, remove the seeds and cut into fine cubes. Add to the meat with the paprika powder and fry for about 3-4 minutes.

Pour in polpa, add beans and corn and simmer gently over medium heat for about 20 minutes. Season with cumin, salt and pepper and season well.

Peel avocados, remove pit and thinly slice flesh.

Heat tacos briefly, if desired, according to package directions. Fill with the chili and 2-3 avocado slices and toss together.

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