Tacos with chili con carne

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Easy recipe for chili con carne served in taco shells with a scoop of sour cream


1 large onion
1 red bell pepper
1 red pepper
2 cloves of garlic
1 tbsp olive oil
1 tsp cumin
Big pinch of cayenne pepper
500 gr minced beef
300 g canned kidney beans
1 can or 400 g tomatoes, diced
1 small can of tomato paste
1 small can of corn
1 beef stock cube
200 ml sour cream
Fresh coriander, finely chopped
12 taco shells


Cut the onion, garlic and chili pepper into small pieces and fry them in the olive oil for 2 minutes. Cut the bell pepper into pieces and fry them for a while. Add the ground beef and cumin and cayenne pepper and brown the ground beef. Add the tomato puree and cubes to the minced meat and crumble the stock cube. Stir everything well and let it simmer for 20 to 30 minutes until the sauce has thickened a bit.
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Meanwhile, heat the oven to 125 degrees and bake the tacos according to the package. Drain the beans and corn and add to the minced tomato sauce. Add some fresh coriander and taste to see if you need more pepper, salt or cayenne pepper. Let it simmer for another 5 minutes and then spoon the chili con carne into the taco shells. Spoon a little sour cream on top or serve it on the side.

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Source: Leukerecepten by leukerecepten-nl.
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