Lasagne Baked Tacos by @veryhungrygreek

31 min

2 servings

🥩

250 g

Lean beef mince

🧅

0.5 medium onion

Onion

🍄

4

Mushrooms

🍲

1

Beef stock cube

🍅

250 ml

Passata

🌿

5 ml

Mixed herbs

🧄

0.6 ml

Garlic granules

⚫

0.6 ml

Black pepper

🍬

0.6 ml

Sugar

🌿

1

Bay leaf

🥙

4

Mini tortilla wraps

🥛

80 g

White sauce

🧀

50 g

Mozzarella

🫗

4

Low calorie cooking spray

💧

250 ml

Water

🌿

15 ml

Fresh parsley

🧀

5 g

Parmesan

  1. Dice
    • onion
    • mushrooms

    Finely dice the 1/2 onion and 4 mushrooms.

  2. Spray
    • low calorie cooking spray

    Spray a frying pan with low calorie cooking spray and heat it over medium-high heat.

  3. Fry
    • onion
    • mushrooms

    Fry the diced onion and mushrooms for 2 to 3 minutes until softened.

  4. Add
    • lean beef mince

    Add 250 g lean beef mince and break it up with a wooden spoon.

  5. Fry
    • lean beef mince

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

  6. Boil
    • boiling water

    Boil 250 ml water in a kettle and measure it into a jug.

  7. Add
    • beef stock cube
    • passata
    • mixed herbs

    Add the beef stock cube, 250 ml passata, mixed herbs, garlic granules, black pepper, sugar, and bay leaf to the pan.

  8. Pour
    • boiling water
    • beef stock cube

    Pour in the 250 ml boiling water and stir until the stock cube dissolves.

  9. Simmer

    Simmer the bolognese for 8 to 10 minutes until most of the liquid has evaporated.

  10. Step
    • bay leaf

    Remove and discard the bay leaf from the bolognese.

  11. Wrap
    • mini tortilla wraps
    • lean beef mince
    • passata

    Spoon enough bolognese into 4 mini tortilla wraps to fill them, reserving any excess sauce for another meal or freezing.

  12. Add
    • white sauce
    • shredded mozzarella

    Add 1 heaped tablespoon of white sauce and about 12.5 g shredded mozzarella inside each taco.

  13. Fold
    • mini tortilla wraps

    Fold each filled tortilla into a taco shape and place the 4 tacos in the air fryer basket.

  14. Top
    • white sauce
    • shredded mozzarella

    Top each taco with 1 heaped tablespoon of white sauce and press the remaining mozzarella into the sauce.

  15. Sprinkle
    • Parmesan

    Optionally sprinkle Parmesan over the tacos before cooking.

  16. Air-fry

    Air fry at 200°C (392°F) for 5 to 6 minutes until the cheese has melted and the tacos are crisp.

  17. Garnish
    • fresh parsley

    Garnish the tacos with fresh parsley and serve immediately.

Lasagne Baked Tacos by @veryhungrygreek

31 min

2 servings

🥩

250 g

Lean beef mince

🧅

0.5 medium onion

Onion

🍄

4

Mushrooms

🍲

1

Beef stock cube

🍅

250 ml

Passata

🌿

5 ml

Mixed herbs

🧄

0.6 ml

Garlic granules

⚫

0.6 ml

Black pepper

🍬

0.6 ml

Sugar

🌿

1

Bay leaf

🥙

4

Mini tortilla wraps

🥛

80 g

White sauce

🧀

50 g

Mozzarella

🫗

4

Low calorie cooking spray

💧

250 ml

Water

🌿

15 ml

Fresh parsley

🧀

5 g

Parmesan

Preparation Steps

  1. Step 1/17

    Finely dice the 1/2 onion and 4 mushrooms.

    🧅onion
    🍄mushrooms
    🔪knife
    🪵chopping board

  2. Step 2/17

    Spray a frying pan with low calorie cooking spray and heat it over medium-high heat.

    🫗low calorie cooking spray
    🍳frying pan

  3. Step 3/17

    Fry the diced onion and mushrooms for 2 to 3 minutes until softened.

    🧅onion
    🍄mushrooms
    🍳frying pan
    🥄wooden spoon

  4. Step 4/17

    Add 250 g lean beef mince and break it up with a wooden spoon.

    🥩lean beef mince
    🍳frying pan
    🥄wooden spoon

  5. Step 5/17

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

    🥩lean beef mince
    🍳frying pan
    🥄wooden spoon

  6. Step 6/17

    Boil 250 ml water in a kettle and measure it into a jug.

    💧boiling water
    🥛measuring jug

  7. Step 7/17

    Add the beef stock cube, 250 ml passata, mixed herbs, garlic granules, black pepper, sugar, and bay leaf to the pan.

    🍲beef stock cube
    🍅passata
    🌿mixed herbs
    🧄garlic granules
    ⚫black pepper
    🍬sugar
    🌿bay leaf
    🍳frying pan
    🥄wooden spoon

  8. Step 8/17

    Pour in the 250 ml boiling water and stir until the stock cube dissolves.

    💧boiling water
    🍲beef stock cube
    🍳frying pan
    🥄wooden spoon

  9. Step 9/17

    Simmer the bolognese for 8 to 10 minutes until most of the liquid has evaporated.

    🍳frying pan
    🥄wooden spoon

  10. Step 10/17

    Remove and discard the bay leaf from the bolognese.

    🌿bay leaf
    🥢tongs

  11. Step 11/17

    Spoon enough bolognese into 4 mini tortilla wraps to fill them, reserving any excess sauce for another meal or freezing.

    🥙mini tortilla wraps
    🥩lean beef mince
    🍅passata
    🥄tablespoon

  12. Step 12/17

    Add 1 heaped tablespoon of white sauce and about 12.5 g shredded mozzarella inside each taco.

    🥛white sauce
    🧀shredded mozzarella
    🥄tablespoon

  13. Step 13/17

    Fold each filled tortilla into a taco shape and place the 4 tacos in the air fryer basket.

    🥙mini tortilla wraps

  14. Step 14/17

    Top each taco with 1 heaped tablespoon of white sauce and press the remaining mozzarella into the sauce.

    🥛white sauce
    🧀shredded mozzarella
    🥄tablespoon

  15. Step 15/17

    Optionally sprinkle Parmesan over the tacos before cooking.

    🧀Parmesan
    🥄tablespoon

  16. Step 16/17

    Air fry at 200°C (392°F) for 5 to 6 minutes until the cheese has melted and the tacos are crisp.

  17. Step 17/17

    Garnish the tacos with fresh parsley and serve immediately.

    🌿fresh parsley

Composition

Ingredients

Types

Meat, Vegetables, Fungi, Seasonings, Stock, Sauces, Tomato, Herbs, Sweeteners, Grains, Bread, Dairy, Cheese, Cooking Spray

Ingredients

Lean beef mince, Onion, Mushrooms, Beef stock cube, Passata, Mixed herbs, Garlic granules, Black pepper, Sugar, Bay leaf, Mini tortilla wraps, White sauce, Mozzarella, Low calorie cooking spray, Water, Fresh parsley, Parmesan

Notes

Onion (finely diced), Mushrooms (finely diced), Beef stock cube (add an extra half for beefiness), Black pepper (a good pinch), White sauce (lasagne sauce), Mozzarella (or use light cheddar too for extra flavour, shredded), Water (boiling), Fresh parsley (optional, for serving), Parmesan (optional, for extra flavour)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

High protein

Calories

506 kcal

Macro nutrients

Protein: 40g, Fat: 18g, Carbohydrates: 43g, Fiber: 5g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 380mg, Iron: 5mg, Sodium: 1250mg, Potassium: 850mg

Vitamins

Vitamin A: 170µg, Vitamin B12: 2.8µg, Vitamin C: 15mg, Vitamin D: 0.5µg

Preparation

Time Information

Preparation

15 minutes

Cooking

16 minutes

Overall

31 minutes

Difficulty

Level

Medium (2/4)

Steps

17 steps

Equipments

Utensils

frying pan, wooden spoon, knife, chopping board, measuring jug, tablespoon, tongs

Appliances

Air fryer, Stove, Kettle

Type

Type

Type Of Dish

Main Course, Snack

Occasions

Dinner, Weeknight Meal, Game Day, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@veryhungrygreek

Origin

Cuisine

Italian, Mexican, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crispy, Cheesy, Saucy, Tender

Flavors

Savory, Beefy, Tomato-rich, Herby, Garlicky, Creamy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave cooked beef filling out for longer than 2 hours,Keep away from direct sunlight and heat), fridge : 3 days (Cool leftover bolognese quickly,Store in an airtight container at or below 4°C,Store cooked tacos separately if possible to retain crispness,Reheat until piping hot), freezer : 3 months (Freeze excess bolognese in an airtight freezer-safe container,Freeze without tortilla wraps for best texture,Defrost overnight in the refrigerator before reheating)