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Sue Wilker Rockamann
Winter filled tacos
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Ingredients
Directions
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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.
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Spoon the taco herbs, tomato paste, white beans with water and 100-150 ml stock. Let the dish simmer for 6-8 minutes.
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Heat the taco shells according to the instructions on the package.
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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.
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Fill the taco shells with the minced meat mixture and the leeks and parsley.
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45 minMain dishwheat flour, baking powder, mix for miso soup, medium sized egg, salad onion, baked onions, cut white cabbages, low-fat smoked bacon strips, Ketchup, ketjapmarinade, dark brown sugar, mirin, peanut oil, beef fillet, pickled ginger, kewpie mayonnaise, salted peanuts,okonomiyaki with tenderloin
Nutrition
490Calories
Fat38% DV25g
Protein42% DV21g
Carbs13% DV39g
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