Super Bowl Tacos!
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<b>Pico de Gallo Ingredients</b><br> 2 medium tomatoes, seeded and finely diced (about 1 ½ cups)<br> ⅓ cup chopped cilantro<br> ¼ cup finely chopped white onion<br> 1 small fresh jalapeño, finely chopped, including half the seeds, or more for added heat<br> 1-2 tablespoons freshly squeezed lime juice<br> ½ teaspoon salt <b>Ground Beef Ingredients</b><br> 1 tablespoon olive oil<br> 2 cloves garlic, minced<br> 1 small onion, chopped<br> 1 ½ pounds lean ground beef<br> 8 large pitted green olives, quartered<br> 1 tablespoon tomato paste<br> 1 tablespoon ground cumin<br> 1 teaspoon salt<br> 1 cup beef stock<br> 18 taco shells<br> Shredded cheese<br> Sour cream<br> 2 Haas avocados, diced
<b>Step 1</b> In a small bowl, mix all pico de gallo ingredients. Cover and refrigerate for up to one day.
<b>Step 2</b> If necessary, drain any excess liquid before serving.
<b>Step 3</b> 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.
<b>Step 5</b> Stir in tomato paste until well-combined with beef. Mix in olives, cumin and salt.
<b>Step 6</b> Add one cup beef stock. Cover; reduce heat to low, and simmer for 10 minutes. While simmering arrange fixings.
<b>Step 7</b> Assemble taco ingredients in this order: 2 tablespoons of beef, shredded cheese, sour cream and top with diced avocados.