Filter
Reset
Sort ByRelevance
Sue Wilker Rockamann
Winter filled tacos
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the leeks into thin rings and finely chop the parsley. Heat 1 tablespoon of olive oil in a stir frying pan, stirring the mince over high heat. Fry the onion for 2 minutes.
-
Spoon the taco herbs, tomato paste, white beans with water and 100-150 ml stock. Let the dish simmer for 6-8 minutes.
-
Heat the taco shells according to the instructions on the package.
-
Heat 1 tablespoon of olive oil in a frying pan and stir-fry the leek for 2-3 minutes until they are softer, but still have a bite.
-
Fill the taco shells with the minced meat mixture and the leeks and parsley.
-
30 minMain dishonion, winter carrot, celery, traditional olive oil, Gourmet minced, sugo tomato sauce in pot, Spaghetti, grated mature cheese,spaghettini with vegetarian minced meat sauce -
30 minMain dishunpolished rice, onion, paprika mix, traditional olive oil, coalfish fillet, tomato cubes, sunflower seeds, fresh parsley,Fish stew -
35 minMain dishfloury potatoes, endive, olive oil, onion, curry powder, milk, grated cheese, nutmeg,stew endive with cheese and fried onion -
60 minMain dishchorizo sausage, chicken breast, Red pepper, onion, deep-frozen freshwater giant shrimp, traditional olive oil, tomato cubes, fresh peas, saffron, risotto rice, chicken broth from tablet,richly filled paella
Nutrition
490Calories
Fat38% DV25g
Protein42% DV21g
Carbs13% DV39g
Loved it