Tacos with spicy beef strips and beans

Name: tacos with spicy beef strips and beans
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 el picadillo; 4 el traditional olive oil; 320 g bullet steak; 2 red pointed pepper variation possible; 400 g black beans; 12 taco shell; 1 avocado; 100 g chopped iceberg lettuce; 125 g Greek yogurt (0% fat)

Tacos with picadillo, ball steak, bell pepper, black beans, avocado, iceberg lettuce and Greek yogurt.

Ingredients

Directions

Preheat the oven to 180 ° C.
Mix the picadillo with the oil and rub the steaks with it.
Remove the stalks and seeds from the peppers and cut the flesh into rings. Drain the beans.
Heat the oil in a frying pan and brown the steaks in 4 minutes. Turn halfway.
Place the steaks on a plate, cover with aluminum foil and leave to rest for 10 minutes.
In the meantime, heat the remaining oil in a frying pan and fry the pepper with the rest of the picadillo for 5 minutes on medium heat.
Add the beans. Heat for another 1 minute. Season to taste with salt and salt.
Heat the taco shells in the oven according to the instructions on the package.
Meanwhile, cut the avocado in half. Remove the kernel and scoop out the peel with a spoon. Cut into strips.
Cut the steaks into thin strips.
Fill the tacos with the lettuce, steak, bell pepper mixture, avocado and Greek yogurt. Yummy! .