Tacos and Nachos

Ingredients

Taco meat:

  • 500 grams of ground beef
  • 1 onion
  • 1 lime
  • 2 tablespoons of tomato puree
  • half a teaspoon of the following spices: garlic powder, chili, coriander, cumin, salt and pepper
  • 1 tablespoon of honey
  • grated cheddar and edam cheese

Salsa:

  • 1 can of chopped tomatoes or half a kilo of whole fresh tomatoes
  • half a red onion
  • 1 lime
  • 1 big teaspoon of honey
  • a bunch of cilantro
  • 1 chili pepper

Guacamole:

  • 2 ripe avocados
  • 1 tablespoon of chopped tomatoes
  • 1 or 2 cloves of garlic
  • a bunch of cilantro
  • a pinch of chili powder
  • half a lime
  • 1 teaspoon of honey

Instructions

Taco meat:

In a heavy pan, fry the beef in a little bit of oil. When beef is brown, remove it from the pan and the onions. Let the onions cook until they are soft but not burned. Add the beef back into the pan and add all the remaining ingredients and one deciliter of water. Turn the heat down, cover the pan and let it simmer until the water is gone. Add another dl of water and repeat the process. The beef should be wet but not watery. Serve in corn or flour tortillas with grated cheese, salsa, guacamole and sour cream.

Salsa:

Pour the tomatoes into a big mixing bowl. Chop the onions, chili pepper and cilantro into small pieces and add them to the tomatoes. Add the remaining ingredients and mix all together

Guacamole:

Cut the avocados in half and remove the pits. Scoop out the insides and put into a mixing bowl. Mash the avocado with a fork until it is smooth. Chop the cilantro and garlic into small pieces (or use a garlic press) and add to the avocado. Add the remaining ingredients and mix all together.

Nachos:

Place tortilla chips on a baking sheet. Cover them with grated cheddar and edam cheese and bake until the cheese is melted. Serve with salsa, guacamole and sour cream