1. 1

   Step 1

   Wash the parsley, shake dry, and pluck the leaves. Finely chop half of the parsley.

2. 2

   Step 2

   Mix 200 g of sour cream with the chopped parsley. Season with salt and pepper to taste and set aside.

3. 3

   Step 3

   Wash the chili pepper and cut into diagonal slices. Wash the romaine lettuce, remove the core, and cut into strips.

4. 4

   Step 4

   Wash the 200 g of cherry tomatoes and halve or quarter them. Wash the lime and cut into quarters.

5. 5

   Step 5

   Halve the avocado, remove the pit, scoop out the flesh, and slice.

6. 6

   Step 6

   Heat 1 tbsp of olive oil in a pan and sear 300 g of ground beef over medium heat for 3 minutes.

   Timer 3 min
7. 7

   Step 7

   Add 1 tbsp of tomato paste, 1 pinch of chili flakes, 0.5 tsp of cumin, and a little salt to the meat and fry for another 5 minutes.

   Timer 5 min
8. 8

   Step 8

   Rinse the 240 g of kidney beans in a sieve and let them drain. Finely grate the cheddar.

9. 9

   Step 9

   Divide the lettuce, tomatoes, avocado, meat, and beans among 4 bowls.

10. 10

    Step 10

    Garnish the bowls with the cheddar, the dip, the remaining parsley, and the chili pepper. Serve with freshly ground pepper on top.

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