Filled Corn Shells

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Filled Corn Shells
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
430
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie430 kcal(20 %)
Protein41.63 g(42 %)
Fat19.61 g(17 %)
Carbohydrates25.76 g(17 %)
Sugar added0 g(0 %)
Roughage0.91 g(3 %)
Vitamin A60.81 mg(7,601 %)
Vitamin D0 μg(0 %)
Vitamin E0.18 mg(2 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.01 mg(1 %)
Niacin8.58 mg(72 %)
Vitamin B₆0.09 mg(6 %)
Folate3.26 μg(1 %)
Pantothenic acid0.04 mg(1 %)
Vitamin B₁₂4 μg(133 %)
Vitamin C24.66 mg(26 %)
Potassium62.61 mg(2 %)
Calcium60.96 mg(6 %)
Magnesium3.69 mg(1 %)
Iron3.34 mg(22 %)
Iodine0.3 μg(0 %)
Zinc7.56 mg(95 %)
Saturated fatty acids5.63 g
Cholesterol108.85 mg
Author of this recipe:

Ingredients

for
4
Ingredients
8
2 tablespoons
3.333 cups
1.333 cups
1
red pepper (seeded and finely diced)
2 cloves
garlic (minced)
1 teaspoon
ground Cumin
1 teaspoon
½ teaspoon
bay leaves (shredded)
tomatoes (half sliced in half)
¼ cup
double gloucester (grated)

Preparation steps

1.
Pre-heat the oven to 180°C | 350F | gas 4.
2.
Heat the sunflower oil over a moderate heat then saute the garlic and red pepper for 2 minutes. Add the beef and brown well all over for 6-7 minutes.
3.
Sprinkle over the cumin, paprika and cayenne pepper and stir well. Pour in the beef stock, bring to the boil, then simmer for 25-30 minutes over a reduced heat. Adjust for seasoning and remove from the heat.
4.
Warm the corn taco shells in the oven for 3-4 minutes. Spoon the beef filling into the tacos and arrange two tacos on each plate.
5.
Garnish with the shredded lettuce and grated cheese. Garnish the plate with the vine cherry tomatoes and any left over lettuce.