I managed to put this together in about 45 minutes, working quickly. It's pretty simple, the only thing to watch out for is avocado turns black in air unless it's treated with an acid like lime juice. So I do all my knife work first, then make guacamole.
Open a can of Old El Paso refried beans, they taste so much better than any other brand, they're worth the price. Watch for them on sale. Put beans in a small pot on medium low heat. They just have to heat up. Before serving I add a tablespoon of sour cream and a little grated cheddar.
Put plates in the oven to warm with a soft taco shell on each one.
4 roma tomatoes
1/4 cup cooked corn
1/4 cup diced peppers
tbsp lime juice
1/2 tsp cumin
Combine in a small pot and simmer briefly.
1 avocado mashed
1/2 tbsp lime juiced
1 tbsp sour cream
1/2 clove garlic
tbsp finely diced onion
A fork usually works well to mash the avocado and mix the dish.
1/2 clove garlic
1 stick celery
1 poblamo pepper
1 small, not very hot habanero pepper
1 green bell pepper
1 lbs ground beef
1-2 tbsp taco seasoning
1/2 cup grated cheddar
1 cup julienne lettuce
Dice everything. Sweat the onion, celery and peppers. Add the ground beef and brown. Sprinkle taco seasoning over meat. Add 1/2 cup stock, stir. Cook off most of the moisture. Add a bit of grated cheddar. Sprinkle grated cheddar over taco shell, fill and roll up.
Plate the beans beside the taco, top with sour cream if desired. Plate lettuce beside taco, top with salsa and guacamole.
Despite the apparent complexity, it only took me about 45 minutes to pull this together. The key is 'mis en place' meaning have everything chopped, sliced and diced before starting cooking.