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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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50 minMain dishChestnut mushroom, traditional olive oil, onion, garlic, winter carrot, celery, peeled canned tomatoes, chilled Italian spice mix, granulated sugar,vegabolognese with chestnut mushrooms -
30 minMain dishlemon, coalfish, egg, tagliatelle, onion, sweet pointed peppers, tomatoes,tagliatelle with tomato and fish balls -
25 minMain dishminced beef, sunflower oil, onion, garlic, chili powder, cumin powder (djinten), paprika, Taco, iceberg lettuce, sour cream, mature cheese, Taco sauce,tacos with mexican minced meat -
30 minMain dishvine tomatoes, Red onion, lime, coriander, jalapeño pepper in pot, mild olive oil, black beans refried in canned, tap water, diced chipotle pepper, vega finely chopped, corn granules in tin, corn tortilla wraps, grated Gouda old cheese 48,quesadillas with salsa
Nutrition
490Calories
Fat38% DV25g
Protein42% DV21g
Carbs13% DV39g
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