Garlic Butter Lasagne Tacos by @veryhungrygreek

35 min

4 servings

🥩

500 g

Lean beef mince

🧅

1

Onion

🍄

6

Chestnut mushrooms

🥩

2

Beef oxo stock cubes

🍅

500 g

Passata

🌿

5 ml

Mixed herbs

🧄

7.5 ml

Garlic granules

⚫

5 ml

Black pepper

🍬

0.5 g

Sugar

🌿

1

Bay leaf

🍞

8

Mini tortilla tacos

🥫

120 ml

Lasagne sauce

🧀

200 g

Reduced-fat mozzarella

🧈

30 g

Light butter

🌿

0.3 g

Dried parsley

🫗

4

Low calorie cooking spray

💧

250 ml

Water

  1. Dice
    • onion
    • chestnut mushrooms

    Finely dice the 1 onion and 6 chestnut mushrooms.

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

    Spray a frying pan with low-calorie cooking spray. Fry the diced onion and mushrooms over medium heat for 3 to 4 minutes until softened.

  3. Add
    • lean beef mince

    Add the 500 g lean beef mince to the pan. Break it up with a wooden spoon and fry for 3 to 4 minutes until browned.

  4. Crumble
    • beef stock cube
    • passata
    • boiling water

    Crumble 2 beef stock cubes into the beef mixture. Add 500 g passata and 250 ml boiling water.

  5. Stir
    • mixed dried herbs
    • garlic granules
    • black pepper

    Stir in 1 heaped teaspoon mixed dried herbs, 1/2 teaspoon garlic granules, 1 teaspoon black pepper, 1 pinch sugar, and 1 bay leaf.

  6. Simmer
    • Lean beef mince

    Simmer the beef sauce for 8 to 10 minutes. Stir occasionally until most of the liquid has evaporated and the sauce is thick.

  7. Cool
    • bay leaf
    • Lean beef mince
    • Mini tortilla tacos

    Remove and discard the bay leaf. Let the beef sauce cool for about 3 minutes so the tortillas are easier to handle.

  8. Melt
    • light butter
    • garlic granules
    • dried parsley

    Melt the 30 g light butter in the microwave. Stir in 1/2 teaspoon garlic granules and 1 pinch dried parsley.

  9. Dip
    • mini tortilla tacos
    • lean beef mince
    • low-calorie cooking spray

    Dip one side of each of the 8 mini tortilla tacos into the beef sauce. Arrange the tortillas in a frying pan sprayed with low-calorie cooking spray, folded taco-side up.

  10. Spoon
    • lasagne sauce
    • lean beef mince

    Spoon 1 tablespoon lasagne sauce into each taco. Divide the beef sauce evenly among the 8 tacos.

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

    Divide the 200 g reduced-fat mozzarella over the filled tacos. Press the tortilla edges gently around the filling to form taco shapes.

  12. Cook

    Cook the tacos in the air fryer at 200°C / 390°F for 3 minutes. Turn them over and cook for 2 to 3 minutes more until crisp and the cheese has melted.

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

    Brush the hot tacos with the garlic-parsley butter. Serve immediately while crisp.

Garlic Butter Lasagne Tacos by @veryhungrygreek

35 min

4 servings

🥩

500 g

Lean beef mince

🧅

1

Onion

🍄

6

Chestnut mushrooms

🥩

2

Beef oxo stock cubes

🍅

500 g

Passata

🌿

5 ml

Mixed herbs

🧄

7.5 ml

Garlic granules

⚫

5 ml

Black pepper

🍬

0.5 g

Sugar

🌿

1

Bay leaf

🍞

8

Mini tortilla tacos

🥫

120 ml

Lasagne sauce

🧀

200 g

Reduced-fat mozzarella

🧈

30 g

Light butter

🌿

0.3 g

Dried parsley

🫗

4

Low calorie cooking spray

💧

250 ml

Water

Preparation Steps

  1. Step 1/13

    Finely dice the 1 onion and 6 chestnut mushrooms.

    🧅onion
    🍄chestnut mushrooms
    🪵chopping board
    🔪chef's knife

  2. Step 2/13

    Spray a frying pan with low-calorie cooking spray. Fry the diced onion and mushrooms over medium heat for 3 to 4 minutes until softened.

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

  3. Step 3/13

    Add the 500 g lean beef mince to the pan. Break it up with a wooden spoon and fry for 3 to 4 minutes until browned.

    🥩lean beef mince
    🍳frying pan
    🥄wooden spoon

  4. Step 4/13

    Crumble 2 beef stock cubes into the beef mixture. Add 500 g passata and 250 ml boiling water.

    🍲beef stock cube
    🍅passata
    💧boiling water
    🍳frying pan
    🥛measuring jug
    🥄wooden spoon

  5. Step 5/13

    Stir in 1 heaped teaspoon mixed dried herbs, 1/2 teaspoon garlic granules, 1 teaspoon black pepper, 1 pinch sugar, and 1 bay leaf.

    🌿mixed dried herbs
    🧄garlic granules
    ⚫black pepper
    🍬sugar
    🌿bay leaf
    🍳frying pan
    🥄measuring spoons
    🥄wooden spoon

  6. Step 6/13

    Simmer the beef sauce for 8 to 10 minutes. Stir occasionally until most of the liquid has evaporated and the sauce is thick.

    🍳frying pan
    🥄wooden spoon

  7. Step 7/13

    Remove and discard the bay leaf. Let the beef sauce cool for about 3 minutes so the tortillas are easier to handle.

    🌿bay leaf
    🥢tongs

  8. Step 8/13

    Melt the 30 g light butter in the microwave. Stir in 1/2 teaspoon garlic granules and 1 pinch dried parsley.

    🧈light butter
    🧄garlic granules
    🌿dried parsley
    🥄measuring spoons
    🥄wooden spoon

  9. Step 9/13

    Dip one side of each of the 8 mini tortilla tacos into the beef sauce. Arrange the tortillas in a frying pan sprayed with low-calorie cooking spray, folded taco-side up.

    🍞mini tortilla tacos
    🥩lean beef mince
    🫗low-calorie cooking spray
    🍳frying pan

  10. Step 10/13

    Spoon 1 tablespoon lasagne sauce into each taco. Divide the beef sauce evenly among the 8 tacos.

    🥫lasagne sauce
    🥩lean beef mince
    🍳frying pan
    🥄measuring spoons
    🥄wooden spoon

  11. Step 11/13

    Divide the 200 g reduced-fat mozzarella over the filled tacos. Press the tortilla edges gently around the filling to form taco shapes.

    🧀reduced-fat mozzarella
    🍞mini tortilla tacos
    🍳frying pan

  12. Step 12/13

    Cook the tacos in the air fryer at 200°C / 390°F for 3 minutes. Turn them over and cook for 2 to 3 minutes more until crisp and the cheese has melted.

    🥢tongs

  13. Step 13/13

    Brush the hot tacos with the garlic-parsley butter. Serve immediately while crisp.

    🧈light butter
    🧄garlic granules
    🌿dried parsley
    🖌️pastry brush

Composition

Ingredients

Types

Meat, Vegetables, Fungi, Sauces, Tomato products, Seasonings, Sweeteners, Herbs, Bread, Grains, Dairy, Cheese, Fats, Cooking oils

Ingredients

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

Notes

Onion (finely diced), Chestnut mushrooms (finely diced), Mixed herbs (heaped), Garlic granules (pinch, for the garlic butter), Sugar (pinch), Lasagne sauce (shop-bought, or white sauce/bechamel), Light butter (melted, for the garlic butter), Dried parsley (pinch, for the garlic butter), Low calorie cooking spray (for frying), Water (boiling)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

High protein

Calories

531 kcal

Macro nutrients

Protein: 44g, Fat: 20g, Carbohydrates: 42g, Fiber: 5g, Sugars: 8g, Saturated fat: 8g

Nutritional Information

Minerals

Calcium: 380mg, Iron: 4.8mg, Potassium: 850mg, Sodium: 1150mg, Zinc: 7mg

Vitamins

Vitamin A: 190µg, Vitamin B12: 2.4µg, Vitamin C: 14mg, Vitamin D: 0.8µg, Vitamin K: 14

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

chopping board, chef's knife, frying pan, wooden spoon, measuring spoons, measuring jug, pastry brush, tongs

Appliances

Air fryer, Microwave

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Weeknight meal, Meal prep, Game day

Origin

Source

Platform

instagram

Original Creator

@veryhungrygreek

Origin

Cuisine

Italian-American, Mexican, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crispy, Crunchy, Cheesy, Saucy, Juicy

Flavors

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

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked beef tacos out for more than 2 hours.,Keep covered and away from direct sunlight.), fridge : 3 days (Cool leftovers quickly before refrigerating.,Store in an airtight container at or below 4°C / 40°F.,Reheat until piping hot throughout.), freezer : 2 months (Freeze the cooked beef filling separately for best tortilla texture.,Use freezer-safe airtight containers.,Thaw in the fridge overnight before reheating.)