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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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40 minMain dishonion, garlic, Red pepper, traditional olive oil, cool fresh pizza dough with tomato sauce, fresh leaf spinach, Mozzarella, Grana Padano cheese flakes,plate pizza with spinach and two types of cheese -
85 minMain dishvine tomatoes, Red pepper, peeled pistachio nuts, fresh basil, fresh mint, extra virgin olive oil, fresh pappardelle, grano padano cheese,pappardelle with fresh tomato sauce -
20 minMain dishmedium-sized chicken fillet, garlic, traditional olive oil, dried oregano, tomato cubes, Mozzarella,chicken fillet in pizza sauce with melted mozzarella -
30 minMain dishtap water, chicken broth tablet, Broccoli, unsalted butter, wheat flour, crème fraiche light, wafer-thinly sliced raw ham, traditional olive oil, fresh basil,broccoli soup with raw ham
Nutrition
490Calories
Fat38% DV25g
Protein42% DV21g
Carbs13% DV39g
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