Super Bowl Tacos!

Pico de Gallo Ingredients 2 medium tomatoes, seeded and finely diced (about 1 ½ cups) ⅓ cup chopped cilantro ¼ cup finely chopped white onion 1 small fresh jalapeño, finely chopped, including half the seeds, or more for added heat 1-2 tablespoons freshly squeezed lime juice ½ teaspoon salt Ground Beef Ingredients 1 tablespoon olive oil 2 cloves garlic, minced 1 small onion, chopped 1 ½ pounds lean ground beef 8 large pitted green olives, quartered 1 tablespoon tomato paste 1 tablespoon ground cumin 1 teaspoon salt 1 cup beef stock 18 taco shells Shredded cheese Sour cream 2 Haas avocados, diced

Step 1 In a small bowl, mix all pico de gallo ingredients. Cover and refrigerate for up to one day.

Step 2 If necessary, drain any excess liquid before serving.

Step 3 In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook for 5 minutes.

Step 4 Break up ground beef in skillet as it cooks until brown and no hint of pink.

Step 5 Stir in tomato paste until well-combined with beef. Mix in olives, cumin and salt.

Step 6 Add one cup beef stock. Cover; reduce heat to low, and simmer for 10 minutes. While simmering arrange fixings.

Step 7 Assemble taco ingredients in this order: 2 tablespoons of beef, shredded cheese, sour cream and top with diced avocados.