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MariannaGR
Beef tacos with bean stew
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Ingredients
Directions
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Allow the beef wok dots to thaw. Let the kidney beans drain in a colander and rinse under cold running water. Slice the stalks of the coriander.
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Bring the beans and cilantro stalks together with the peeled tomatoes and burrito seasoning mix in a pan with a thick bottom to the boil. Leave to simmer for 10 minutes with the lid on the pan. Change regularly. Add the Mexico blend for the last 5 minutes. Season with pepper and salt.
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Meanwhile sprinkle the beef wok tips with pepper and salt. Heat the olive oil in a frying pan and brown in 4 minutes. Leave on a plate under aluminum foil for 5 minutes.
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Prepare the mini tortillas for the tacos according to the instructions on the packaging. Cut the beef wok tips into slices. Chop the rest of the coriander roughly.
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Put some of the bean stew on each taco, put a few slices of meat on top and garnish with the crème fraîche and coriander.
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Nutrition
598Calories
Fat32% DV21g
Protein68% DV34g
Carbs20% DV59g
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