1 small red pepper
1 small fresh red chilli
1 medium onion
2 tablespoons. tbsp sunflower oil
1 pound ground beef (500 g)
1 tbsp. of paprika
1 tbsp. tablespoon of ground cumin
3 cloves garlic
1 can 19 oz tomatoes, chopped (540 ml)
2 tablespoons. teaspoon tomato paste
1 tbsp. tablespoon of dried oregano
1 / 2 cup red wine or beef broth (100 ml)
salt
1 / 2 tsp. teaspoon of sugar
2 green onions
1 can red kidney beans 19 oz (540 ml)
8 tortillas
4 tbsp. tablespoons of sour cream
Wash the pepper and chilli. Seeded and chopped separately. Peel onion and chop.
Heat oil in a large skillet, sauté peppers, onion, meat, paprika and cumin over medium heat, stirring, until meat is browned.
Peel the garlic, squeeze over the pan. Add pepper, tomatoes and their juice, tomato paste, oregano, wine or broth, sugar and salt. Bring to a boil, reduce heat, cover and simmer 15 minutes.
Wash and chop green onions. Rinse the beans, add them to prepare, stir and cook 5 minutes. Heat the tortillas under the broiler.
Pour into the plates, add a tablespoon of sour cream and green onions. Serve with tortillas.
Makes 4 servings
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