Honestly, my husband and I have never been too crazy about Silvester. The city is always too crowded and there is no place to sit or even stand relaxed to enjoy your drink or whateverâ€¦ itÂ´s just not our favourite day of the year. That`s why we decided to stay away from stress and make Silvester enjoyable for us. I know, it might sound a bit boring, but we are also out of our twentiesâ€¦ so I assume itâ€™s allowed. ,)
For us, the 31st of December starts very early in the morning – strolling through the city and buying lucky charms. The first drink, in our case a cold beer, is taken after a relaxed lunch with friends or family (whoever has time to hang out). Then itÂ´s time to organise the ingredients for the Silvester Night â€“ mostly spending at home with friends or family. This year we decided to make something Mexican as we love spicy food and of course Tequilaâ€¦ sounds like quite a good plan. Searching for recipes I stumbled over a low carb Taco Shell dish. To make sure it really works I tested it already two weeks before. See the cheesy result below.
Â Â Â Â Â Â Â Â Â INGREDIENTS for 4 servings Â
- 500 g grounded beef
- 500 g cheddar cheese, shredded
- 1 chili
- Salt & pepper
- Chili flakes
- 1 onion
- 2 tomatoes
- Sour crÃ¨me or yoghurt
- 2 avocados
- Green sliced jalapenos from glass
- 1 can tomatoes
- 1 lemon
Â Â Â Â
Â Â Â Â Â Â Â Â Â Â INSTRUCTIONS
- Preheat oven to 170 Â°C.
- Place a handful cheddar cheese, in a circle, onto a baking sheet.
- Place the baking sheet in the oven and bake for 5-7 minutes or until the edges of the cheese are golden brownish.
- Let the cheese cool down for 2-3 minutes. Then lift it up and place it over the handle of a spoon or other utensil that is balanced on two cups.
- Let cheese cool down completely. Then remove.
- While you continue to bake your cheese taco shells place the ground beef and one sliced tomato into a pan over medium heat â€“ cook it until it is completely through.
Start preparing the sauces (I prefer fresh homemade sauces but you can also buy them)
- Guacamole: Use an immersion blender to blend the avocados, juice of a lemon and salt & pepper to taste, until smooth.
- Chili Sauce: Blend one can of tomatoes, one fresh sliced tomato, one fresh sliced chili, chili flakes, salt & pepper to taste, until smooth.
- Add meat to taco shells and your favourite toppings. I used sliced onions, fresh sliced chili, jalapenos from glass, sliced tomatoes and a sprinkle of guacamole and chili sauce.
Tip: A Tequila shoot with lemon and salt goes perfectly with the dish. 😉
Cheers with sunbeams.