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LSBD33
Mexican ball
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Ingredients
Directions
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Mix the mince with the crumbled tortilla chips, Mexican herbs, salt and pepper. Form 4 meatballs with moist hands.
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Heat the oil, fry the balls around brown and cook gently for 15-20 minutes with the lid on the pan.
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Bake the bacon in a hot frying pan and drain on kitchen paper.
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Puree the corn with the garlic and cottage cheese. Mix in the bacon and chives and season with pepper.
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Cover the corn buns with the iceberg lettuce and serve the Mexican balls on the buns with the corn-bacon spread. If necessary, serve some tortilla chips.
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25 minLunchmixed leaf lettuce, lamb's lettuce, walnut, Red onion, soft goat cheese, nut oil, dijon mustard, orange, lemon juice,green salad with goat cheese and walnut dressing
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10 minLunchvegetable stock, oil, smoked bacon, avocado, lime, coriander, chilli pepper flakes,avocado soup
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50 minLunchgorgonzola, roasted peppers, in strips, artichoke hearts, Parmesan cheese, Spinach, garlic, olive oil, egg,frittata with spinach, artichoke hearts and paprika
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15 minLunchfree range eggs, soy sauce, sesame oil, ice shrimp, ham cubes, bean sprouts, bunch onion,chinese omelette
Nutrition
575Calories
Sodium0% DV0g
Fat46% DV30g
Protein74% DV37g
Carbs12% DV37g
Fiber0% DV0g
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