Time: 35 min.
Complexity: easily
Servings: 4

Dinner will be much more fun if you make crocodile-shaped tacos. Kids will be especially delighted. To make them, you'll need crispy taco shells with flat bottoms so they stand upright. The filling is made with ground beef, canned black beans, fresh vegetables, and spices, making it delicious, filling, and healthy. Use strips of avocado and green bell pepper to shape the tacos into crocodile shapes and serve immediately.

Ingredients:

• 1 tbsp. vegetable oil
• 220 g of ground beef
• 1 can (425 g) canned black beans, rinsed
• 2 tsp chili powder
• 2/3 cup salsa
• 8 crispy flat-bottomed taco pockets
• 1/3 cup chopped black olives + 4 halved slices for eyes
• 1/3 cup sour cream
• 2/3 cup finely shredded iceberg lettuce
• 1 plum tomato, diced
• 1 avocado, peeled, cut into thin strips lengthwise, then in half
• 1 green bell pepper, cut into 16 strips for the legs and 4 strips for the tails

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ground beef, black beans, Avocado, plum tomatoes, sweet pepper, olive, pico de gallo sauce, iceberg lettuce, sour cream

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Preparation:

Step 1
• Heat vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking up any lumps with a wooden spoon, until browned, 2-3 minutes. Reduce heat to medium and add the beans, chili powder, 1/4 cup salsa, and salt to taste. Cook for 2 minutes.
Step 2
• Preheat taco pockets according to package directions.
Step 3
• Fill the pockets halfway with the meat mixture. Top with some of the remaining salsa. Add olives, sour cream, lettuce, and tomatoes. Fan out the avocado slices into 4 tacos, letting the tips peek over the edges.
Step 4
• Place one taco without avocado flat on a plate – this will be the head. Place two olive slice halves on top for the eyes. Stand the taco with the avocado upright and perpendicular to the head to form the crocodile's body. Add four green pepper legs and one tail.

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