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Savory mexican stack pie
Pie from Mexico with ground beef, Mexican herbs, eggplant, onion, peppers, tomatoes and avocado.
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Ingredients
Directions
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Cut the aubergine into thin slices. The onion in thin rings and the paprika in thin strips. Bake in a frying pan with non-stick coating the mince with the herbs and the oil free.
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Heat the rest of the oil in another frying pan and fry the eggplant slices for 10 minutes. After 5 minutes, fry the onion and paprika. Season the vegetables with pepper and salt.
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Cut the tomatoes into thin slices and the avocado into cubes. Heat the tortillas in the microwave. Place a tortilla on a plate and spoon 1/3 of the fried vegetables, minced meat, tomato and avocado. Cover with a tortilla, repeat twice.
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Carefully cut the tortilla cake in four and spread over the plates. Tasty with a green salad.
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Nutrition
525Calories
Sodium0% DV10mg
Fat46% DV30g
Protein40% DV20g
Carbs14% DV43g
Fiber12% DV3g
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