Garlic Bread Bolognese Tacos by @veryhungrygreek

30 min

4 servings

🥩

500 g

Lean beef mince

🧅

1 medium onion

Onion

🍄

6

Chestnut mushrooms

🥩

2

Beef oxo stock cubes

🍅

500 ml

Passata

🌿

5 ml

Mixed herbs

🧄

7.5 ml

Garlic granules

⚫

5 ml

Black pepper

🍬

1 pinch

Sugar

🌿

1

Bay leaf

🍞

8 mini tacos

Mini tortilla tacos

🧀

200 g

Reduced-fat mozzarella

🧈

30 g

Light butter

🌿

1 pinch

Dried parsley

💧

250 ml

Water

🫗

3

Low calorie cooking spray

  1. Dice
    • onion
    • chestnut mushrooms

    Finely dice 1 onion and 6 chestnut mushrooms.

  2. Spray
    • low-calorie cooking spray
    • onion
    • chestnut mushrooms

    Spray a frying pan with low-calorie cooking spray and fry the diced onion and mushrooms for 3 minutes, until softened.

  3. Add
    • lean beef mince

    Add 500 g lean beef mince to the pan and break it up with a spatula.

  4. Fry
    • lean beef mince

    Fry the beef mince for 3 to 4 minutes, stirring until browned.

  5. Add
    • beef stock cube
    • passata
    • mixed dried herbs

    Add 2 beef stock cubes, 500 ml passata, 1 heaped tsp mixed dried herbs, 1/2 tsp garlic granules, 1 tsp black pepper, 1 pinch sugar, 1 bay leaf, and 250 ml boiling water.

  6. Stir
    • lean beef mince
    • passata
    • Water

    Stir the sauce well and simmer it for 8 to 10 minutes, until the excess water has evaporated.

  7. Cool
    • bay leaf
    • lean beef mince
    • passata

    Remove and discard the bay leaf, then let the bolognese sauce cool for about 5 minutes.

  8. Melt
    • light butter

    Melt 30 g light butter in a microwave-safe bowl for about 20 seconds.

  9. Mix
    • light butter
    • garlic granules
    • dried parsley

    Mix the melted butter with 1/2 tsp garlic granules and 1 pinch dried parsley.

  10. Divide
    • mini tortilla tacos
    • lean beef mince
    • passata

    Divide the cooled bolognese sauce between 8 mini tortilla tacos.

  11. Add
    • reduced-fat mozzarella
    • mini tortilla tacos

    Add 200 g reduced-fat mozzarella to the tacos and fold each taco closed.

  12. Brush
    • light butter
    • garlic granules
    • dried parsley

    Brush both sides of the folded tacos with the garlic butter.

  13. Air-fry
    • mini tortilla tacos

    Air fry the tacos at 200°C / 400°F for 4 to 6 minutes.

  14. Air-fry
    • mini tortilla tacos

    Turn the tacos over and air fry for another 4 to 6 minutes, until both sides are crisp and golden.

Garlic Bread Bolognese Tacos by @veryhungrygreek

30 min

4 servings

🥩

500 g

Lean beef mince

🧅

1 medium onion

Onion

🍄

6

Chestnut mushrooms

🥩

2

Beef oxo stock cubes

🍅

500 ml

Passata

🌿

5 ml

Mixed herbs

🧄

7.5 ml

Garlic granules

⚫

5 ml

Black pepper

🍬

1 pinch

Sugar

🌿

1

Bay leaf

🍞

8 mini tacos

Mini tortilla tacos

🧀

200 g

Reduced-fat mozzarella

🧈

30 g

Light butter

🌿

1 pinch

Dried parsley

💧

250 ml

Water

🫗

3

Low calorie cooking spray

Preparation Steps

  1. Step 1/14

    Finely dice 1 onion and 6 chestnut mushrooms.

    🧅onion
    🍄chestnut mushrooms
    🔪knife
    🪵chopping board

  2. Step 2/14

    Spray a frying pan with low-calorie cooking spray and fry the diced onion and mushrooms for 3 minutes, until softened.

    🫗low-calorie cooking spray
    🧅onion
    🍄chestnut mushrooms
    🍳frying pan
    🥄spatula

  3. Step 3/14

    Add 500 g lean beef mince to the pan and break it up with a spatula.

    🥩lean beef mince
    🍳frying pan
    🥄spatula

  4. Step 4/14

    Fry the beef mince for 3 to 4 minutes, stirring until browned.

    🥩lean beef mince
    🍳frying pan
    🥄spatula

  5. Step 5/14

    Add 2 beef stock cubes, 500 ml passata, 1 heaped tsp mixed dried herbs, 1/2 tsp garlic granules, 1 tsp black pepper, 1 pinch sugar, 1 bay leaf, and 250 ml boiling water.

    🍲beef stock cube
    🍅passata
    🌿mixed dried herbs
    🧄garlic granules
    ⚫black pepper
    🍬sugar
    🌿bay leaf
    💧boiling water
    🍳frying pan
    🥛measuring jug

  6. Step 6/14

    Stir the sauce well and simmer it for 8 to 10 minutes, until the excess water has evaporated.

    🥩lean beef mince
    🍅passata
    🍳frying pan
    🥄spatula

  7. Step 7/14

    Remove and discard the bay leaf, then let the bolognese sauce cool for about 5 minutes.

    🌿bay leaf
    🥩lean beef mince
    🍅passata
    🍳frying pan
    🥄spatula

  8. Step 8/14

    Melt 30 g light butter in a microwave-safe bowl for about 20 seconds.

    🧈light butter
    🥣mixing bowl

  9. Step 9/14

    Mix the melted butter with 1/2 tsp garlic granules and 1 pinch dried parsley.

    🧈light butter
    🧄garlic granules
    🌿dried parsley
    🥣mixing bowl
    🥄spatula

  10. Step 10/14

    Divide the cooled bolognese sauce between 8 mini tortilla tacos.

    🍞mini tortilla tacos
    🥩lean beef mince
    🍅passata
    🥣mixing bowl
    🥄spatula

  11. Step 11/14

    Add 200 g reduced-fat mozzarella to the tacos and fold each taco closed.

    🧀reduced-fat mozzarella
    🍞mini tortilla tacos

  12. Step 12/14

    Brush both sides of the folded tacos with the garlic butter.

    🧈light butter
    🧄garlic granules
    🌿dried parsley
    🍞mini tortilla tacos
    🖌️pastry brush

  13. Step 13/14

    Air fry the tacos at 200°C / 400°F for 4 to 6 minutes.

    🍞mini tortilla tacos

  14. Step 14/14

    Turn the tacos over and air fry for another 4 to 6 minutes, until both sides are crisp and golden.

    🍞mini tortilla tacos
    🥄spatula

Composition

Ingredients

Types

Meat, Vegetables, Fungi, Sauce, Seasoning, Sweetener, Herbs, Grains, Bread, Dairy, Fat, Cooking Oil

Ingredients

Lean beef mince, Onion, Chestnut mushrooms, Beef oxo stock cubes, Passata, Mixed herbs, Garlic granules, Black pepper, Sugar, Bay leaf, Mini tortilla tacos, Reduced-fat mozzarella, Light butter, Dried parsley, Water, Low calorie cooking spray

Notes

Onion (finely diced), Chestnut mushrooms (finely diced), Mixed herbs (heaped), Garlic granules (for the sauce, for the garlic butter), Light butter (melted, for the garlic butter), Dried parsley (for the garlic butter), Water (boiling), Low calorie cooking spray (for frying the onion and mushrooms)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

High Protein

Calories

508 kcal

Macro nutrients

Protein: 43g, Fat: 17g, Carbohydrates: 41g, Fiber: 5g, Sugar: 8g, Saturated Fat: 7g

Nutritional Information

Minerals

Calcium: 380mg, Iron: 5.2mg, Potassium: 850mg, Sodium: 950mg

Vitamins

Vitamin A: 160µg, Vitamin C: 18mg, Vitamin B12: 2.1µg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

frying pan, spatula, knife, chopping board, mixing bowl, pastry brush, measuring jug

Appliances

Air fryer, Microwave

Type

Type

Type Of Dish

Main Course, Snack

Occasions

Lunch, Dinner, Game Day, Casual Gathering

Origin

Source

Platform

instagram

Original Creator

@veryhungrygreek

Origin

Cuisine

Mexican, Italian, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crispy, Crunchy, Cheesy, Juicy, Saucy

Flavors

Savory, Garlicky, Herby, Tomato, Beefy, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool completely before refrigerating,Store in an airtight container,Reheat until piping hot), freezer : 3 months (Freeze cooled bolognese filling separately for best texture,Use an airtight freezer-safe container,Defrost in the fridge before reheating)