Stuffed Tacos
easy
30 mins
30 mins
Ingredients
- 1 green pepper
- 2 Onions
- 3 Garlic cloves
- 2 TABLESPOONS Oil
- 3 TABLESPOONS Tomato paste
- 1/4 l Vegetable broth
- 7-10 Tbsp (Instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp sweet paprika
- 7-10 Tbsp Sugar
- 7-10 Tbsp Cayenne pepper
- 1 TABLESPOON sauce thickener
- 375 g mixed minced meat
- 1 glass (212 ml; separation weight: 180 g) Corn Veal
- 1 jar(s) (425 ml; separation weight: 255 g) Kidney Beans
- 2 TABLESPOONS Tomato ketchup
- 8 (à 12 g) Taco shells
- 1/2 Head iceberg salad
Directions
- 1
Clean, wash and cut the peppers into small cubes. Peel and chop the onions. Peel garlic and press it through a garlic press. Heat a tablespoon of oil in a pot, fry half of the onions and garlic and the diced peppers in it.
- 2
Stir in one tablespoon of tomato paste and add vegetable stock. Season to taste with salt, pepper, paprika, sugar and cayenne pepper. Let everything simmer for about ten minutes. Stir in the sauce thickener and bring to the boil again.
- 3
In the meantime, heat the remaining oil in a pan and fry the minced meat in it. Drain the corncobs. Rinse beans cold and let them drain. Add remaining onions and garlic to the minced meat, fry while turning, season minced meat with salt, pepper and paprika, stir in remaining tomato paste and ketchup and add 150 millilitres of water.
- 4
Add corn and beans. Simmer everything for five minutes. Bake tacos in the preheated oven (electric: 175 °C/ gas: level 2) for five minutes. In the meantime, clean, wash and drain the salad and cut into strips.
- 5
Take the tacos out of the oven, spread the salad in it, add the minced meat and the sauce extra.
Nutrition Facts
550 kcal
38 g
31 g
29 g
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