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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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25 minMain dishwhite quick-cooking rice, White wine vinegar, coarse Zaanse mustard, traditional olive oil, corn granules, pickle, tomato, cooked ham, fresh fresh mint,fresh rice salad -
20 minMain dishSpaghetti, bean mix, traditional olive oil, vegetable burger, unsalted pecans, tomato-mascarpone sauce,spaghetti with tomato-mascarpone sauce -
30 minMain dishpeanut oil, olive, onion, garlic, celery, green pepper, chili powder, cumin powder (djinten), dried oregano, minced beef, coriander, flageolet, deep-frozen garden beans, tortilla chips natural, mature cheese, avocado, sour cream, iceberg lettuce, maize, cucumber, olive oil, balsamic vinegar,green chili from the oven -
45 minMain dishchicken carbonade, chicken bolt, olive oil, onion, garlic, winter carrot, celery, sticking potato, chicken bouillon, zucchini, frozen pea, White beans, Spinach, Focaccia, ciabatta, Pesto, Parmesan cheese,chicken minestrone
Nutrition
490Calories
Fat38% DV25g
Protein42% DV21g
Carbs13% DV39g
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