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 dishpenne, Red pepper, olive oil, garlic, vine tomatoes, black olives, capers,penne alla puttanesca
-
15 minMain dishgarlic, vine tomato, eggplant, penne, traditional olive oil, tuna in olive oil, raisins, fresh basil,sicilian pasta with tuna
-
18 minMain dishcandy cucumber, fresh fresh mint, organic lemon, Organic red onion, tomato frito, smoked paprika, yellow pointed pepper, canned chickpeas, mild olive oil, vega shawarma, flat bread, Greek yoghurt,vegashoarma with cucumber salad and flatbreads
-
25 minMain dishbasmati rice, fresh ginger, chicken fillet, chicken broth in pot, tap water, unsalted butter, curry powder, wheat flour, Zonnatura almond for cooking, fresh fresh mint, unroasted almonds, fresh spinach,creamy chicken curry with ginger, almond and mint rice
Nutrition
490Calories
Fat38% DV25g
Protein42% DV21g
Carbs13% DV39g
Loved it