Homemade ground beef tacos with grilled veggies

Peel the onion and dice it small. Set it aside in a bowl.

Wash the bell peppers, remove the seeds and white ribs, then cut them into thin strips. Add them to the bowl with the onion.

Heat 1 tbsp of olive oil in the nonstick skillet over medium heat. Add the onion and bell peppers and cook for 5 min, stirring now and then. Season lightly with salt and set aside in the bowl.

In the same skillet, add the rest of the olive oil. Add the ground beef and brown it over medium heat, breaking it up with the wooden spoon. Add the cumin and paprika, then salt and pepper. Cook for 5 min, stirring constantly.

Add the cooked vegetables to the skillet with the beef. Stir well and let it simmer for 2 min over low heat. Taste and adjust the seasoning if needed.

Take the tortillas out of their package. To make them softer, microwave them for 20 seconds between two paper towels. Or warm them for 30 seconds in the hot, dry skillet.

Spoon some beef and vegetables into the center of each tortilla. Add 1 tsp of crème fraîche, 1 tbsp of tomato sauce and half the shredded cheese. Roll them up or fold in the sides.

Brown the tacos in the skillet for 1 min per side over medium heat to crisp them a little. Be careful not to burn the tortillas.

Arrange the tacos on a plate and serve them hot, with the rest of the cheese and cream on the side.