Ground Beef Tacos with Beans, Corn and Lime Salsa

Spicy beef taco filling with kidney beans and corn, fresh tomato salsa and lime. A quick dish that everyone can assemble at the table.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 500 g Ground beef
• 2 tbsp Cooking oil
• 1 pc Onion
• 2 pc Garlic cloves
• 2 tsp Cumin, ground
• 2 tsp Sweet paprika powder
• 1 tsp Chili powder
• 1 can Can of kidney beans (drained weight approx. 240 g)
• 1 can Can of corn (drained weight approx. 165 g)
• 12 pc Corn tortillas
• 4 pc Tomatoes
• 1 pc Red onion
• 1 pc Jalapeño
• 1 bunch Bunch of cilantro
• 2 pc Limes
• 150 g Sour cream
• 100 g Gouda, grated
• 1 pc Iceberg lettuce
• Salt
• Pepper

Method

1. Finely dice the onion and press the garlic. Drain the kidney beans and the corn in a sieve.
2. Heat the cooking oil in a large pan, sauté the onion in it for 3 minutes until translucent and briefly fry the garlic along with it.
3. Add the ground beef and fry until crumbly and browned all over. Season with cumin, sweet paprika powder, chili powder, salt and pepper.
4. Stir in the kidney beans and corn and let them cook for 5 minutes. Season to taste with the juice of half a lime.
5. For the salsa, remove the seeds from the tomatoes and dice them finely. Finely chop the red onion and the jalapeño, and roughly chop the cilantro.
6. Mix the tomatoes, onion, jalapeño and half of the cilantro, and season with the juice of one lime, salt and pepper.
7. Warm the corn tortillas briefly in a dry pan according to the package instructions and keep them warm wrapped in a cloth.
8. Cut the iceberg lettuce into fine strips. Fill the tortillas with the meat and bean mixture, lettuce, salsa, a dollop of sour cream and gouda.
9. Sprinkle with the remaining cilantro and serve with the remaining lime.