Release your inner Mexican with chili con carne filled taco shells.
Here we go:
For the seasoning, mix together 2 tsp Himalayan sea salt, 1 tsp cayenne pepper, 1 1/2 tbsp dried oregano, 1 1/2 tbsp cumin powder, 3/4 tbsp paprika powder and 1/2 tbsp chili flakes and put aside.
Fry a large chopped onion in a splash of light olive oil, in a Dutch oven (I love the Le Creuset ones) , until golden soft, add two larger or three smaller thinly sliced garlic cloves.
Add 600 grams of beef mince and stir fry until brown.
Ad the seasoning mixture as prepared, and stir through.
Add two cans of red kidney beans (drained), and two cans of chopped tomatoes and add 1 ½ tbsp of tomato paste (opting for organic will bring more flavor) .
Place the pan with the lid on in the oven and leave it for about 1,5 hours at 100-120 degrees C.
For the salsa verde, chop up two green peppers and three avocados and mix together with a splash of lime juice and a small handful of chopped cilantro leaves. Place an avocado stone in the mix to avoid the avocado from coloring.
Prepare taco shells
Fill the tacos with a layer of the chili con carne, top with salsa, some sour cream, and a generous sprinkle of grated cheddar cheese.
This will serve around 5 to 6 people.