Baked beef tacos

Baked beef tacos

45 min. Active
1 hr Total
214 kcal per piece
Nutritional value / piece: Fat: 13 g, Carbohydrate: 12 g, Protein: 11 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • baking paper
  • Baking tray
  • Brush
  • Colander
  • Frying pan
  • Garlic press
  • Knife
  • Measuring cup
  • Muffin paper cases
  • Scissors
  • Tablespoon
  • Teaspoon
  • Timer
  • small bowl
  • Cutting board
  • Madeleine sheet

Ingredients

10 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Filling

1 yellow pepper
2 sticks celery
1 aubergine
2 garlic cloves
oil for frying
300 g mince (chicken)
1 tin corn kernels (approx. 140 g)
1 ½ tsp mild curry powder
½ tsp mild paprika
1 tsp salt
½ dl water

Tacos

10 mini-tortillas
2 tbsp olive oil
80 g grated Gruyère

Dressing

½ bunch coriander
150 g plain greek yoghurt
1 tbsp olive oil
salt and pepper to taste
1 avocado
1 organic lime
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How it's done

The kids can help at the marked areas .

Filling

1 yellow pepper
2 sticks celery
1 aubergine
2 garlic cloves
oil for frying
300 g mince (chicken)
1 tin corn kernels (approx. 140 g)
1 ½ tsp mild curry powder
½ tsp mild paprika
1 tsp salt
½ dl water

Deseed the pepper, chop finely with the celery. Dice the aubergine. Mince the garlic. Heat a dash of oil in a non-stick frying pan. Fry the mince for approx. 3 mins. per batch. Stir fry the pepper, celery and aubergine in the same pan for approx. 5 mins., drain the corn and add it with the garlic, cook briefly. Add the curry, paprika and salt, pour in the water, reduce the heat. Return the chicken to the pan, cover and simmer for approx. 15 mins.

Tacos

10 mini-tortillas
2 tbsp olive oil
80 g grated Gruyère

Place the tortillas on a baking tray lined with baking paper, brush both sides with oil. Spread the filling over the bottom half of the tortillas, sprinkle with cheese, fold the empty half over the top, press down gently.

To bake

Approx. 15 mins. in the centre of an oven preheated to 200°C.

Dressing

½ bunch coriander
150 g plain greek yoghurt
1 tbsp olive oil
salt and pepper to taste
1 avocado
1 organic lime

Tear the leaves off the coriander, chop finely with scissors, place in a small bowl. Stir in the yoghurt and oil, season. Halve the avocado, remove the stone, cut into pieces, cut the lime into wedges. Serve the tacos with the dressing, avocado and lime.

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