Homemade ground beef tacos with crunchy veggies

Peel the red onion and dice it finely on the cutting board.

Wash the tomato and bell pepper. Dice the tomato small and slice the bell pepper into thin strips.

Heat the nonstick skillet over medium heat with the sunflower oil. Add the diced onion and cook for 3 min without browning.

Add the ground beef to the skillet with the onion. Break it up with the spatula and brown it over medium heat, stirring often. Season lightly with salt and pepper.

Stir the diced tomato and bell pepper strips into the skillet. Mix well and cook for 2 min over low heat.

Sprinkle the paprika over the mixture and add the tomato sauce. Stir well and let it simmer for 2 min over low heat.

Quickly warm the flour tortillas in the hot skillet, 10 seconds per side, to soften them.

Spread the beef and vegetable mix over the tortillas. Add half the shredded cheese and half the crème fraîche to each one.

Fold the tortillas in half to make tacos and press lightly to close them.