For the Chilli 🌶️🍖🫘: 300g minced beef, 2 tablespoon Mexican Mix, 1 tablespoon olive oil, onion finely chopped, 1 garlic clove minced (optional), 200g canned chopped tomatoes, ½ red bell pepper chopped, yellow bell pepper chopped, 100g canned kidney beans (drained and rinsed), 100ml (½ cup) beef stock, 1 teaspoon tomato paste, 1 teaspoon chilli powder (optional, for extra spice), salt and pepper to taste

For the Guacamole 🥑: 1 avocado, 1 tomato finely chopped, ½ onion finely chopped, 1 lime juiced, 1 small bunch of coriander chopped, 1 tablespoon olive oil, 1 teaspoon salt

For the Tacos 🌮: 6 hard taco shells, 100g grated cheddar cheese, 2 tablespoons sour cream, a few coriander leaves for garnish

Make the Chilli 🌶️: Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, sauté until soft and fragrant (about 2 minutes). Add the minced beef and cook until browned, breaking it up with a spoon. Stir in the Mexican Mix, salt, and black pepper. Pour in the chopped tomatoes, kidney beans, bell pepper, tomato paste, and beef stock. Stir well and let simmer on low heat for 15-20 minutes (or up to 1 hour for deeper flavor) until thickened.

While the Chilli Cooks, Make the Guacamole 🥑: Mash the avocado in a bowl. Add finely chopped cherry tomatoes, onion, lime juice, coriander, olive oil, and salt. Mix well and set aside.

Assemble the Tacos 🌮: Fill each shell with a layer of beef chili, then top with grated cheddar cheese, a spoonful of guacamole, and a drizzle of sour cream.

Serve 🍽️: Garnish with fresh coriander and serve immediately while crunchy.

Eat up and enjoy! 🌮🔥🧀🇲🇽