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Ingredients

• 2 teaspoons extra virgin olive oil
• ¼ red onion, halved, sliced
• 4 medium sweet peppers
• 2 garlic cloves, crushed
• 2 teaspoons sweet smoked paprika
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• ½ lb. ground beef, use 80/20 for best results
• 1 tablespoon tomato paste
• ½ cup beef bone broth
• 1 avocado, chopped
• ½ cup cilantro, chopped
• Sliced red chili, to serve
• Lime halves, to serve

Instructions

• Heat oil in a large frying pan over medium-high heat. Add onion and peppers. Cook, stirring occasionally, for 5 minutes or until starting to brown. Add garlic, paprika, oregano, and cumin. Cook, stirring, for 30 seconds or until fragrant. Add beef and break apart with a wooden spoon for 6 to 8 minutes or until browned.
• Add tomato paste and broth. Bring to a simmer. Reduce heat to medium-low. Cook, uncovered, for 8 to 10 minutes or until liquid is absorbed. Top with avocado, cilantro, and chili. Serve with lime wedges.

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