Tacos with Mince Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g Goronzola
- 100 g sour cream
- 6 tablespoon orange juice
- salt
- pepper
- 0.5 ½ head iceberg lettuce
- 4 tomato (s)
- 150 g corn, cooked (can)
- 2 small onions
- 1 clove garlic
- 4 tablespoon olive oil
- 400 g minced beef
- Chili powder
- 4 tablespoon tomato (s), pureed (finished product)
- 20 g crème fraîche
- 8 tacos (bowls)
Print Recipe
Pin Recipe Instructions
- Roughly chop the Gorgonzola, add the sour cream and orange juice and puree with a hand blender. Season to taste with salt and pepper.
- Wash, dry, remove the stalk and finely dice the iceberg lettuce. Drain and drain the corn. Peel and finely dice the onions, peel and squeeze the garlic.
- Heat the olive oil in a pan, sweat the onions and garlic in it until translucent. Add the minced meat and fry well, stirring several times. Season with salt, pepper and chili powder. Stir in the corn, pureed tomatoes and the creme fraiche and season to taste again.
- Heat the taco shells in the preheated oven according to the instructions on the packet. Then fill with lettuce strips and minced meat mixture, pour the cheese cream over it.
- Serve sprinkled with diced tomatoes.
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