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.
-
25 minMain dishwild and white rice, courgettes, fish stock, lemongrass, salmon fillet, sunflower oil, creme fraiche, wasabipasta,steamed salmon fillet with wasabi sauce -
10 minMain disholive oil, onion, rich stir-fry risotto rice, frozen pea, tomato cubes in tomato juice, grana padano,tomato risotto with peas -
45 minMain dishwild and white rice, tomatoes, onion, Mozzarella, Quorn finely chopped, friséesla, salad dressing blue cheese,tomatoes stuffed with mozzarella -
15 minMain dishgreen beans, pork schnitzels, butter, rösti, tapenade of dried to,pork schnitzel with rösti
Nutrition
490Calories
Fat38% DV25g
Protein42% DV21g
Carbs13% DV39g
Loved it