Fusion Bolognese Tacos with Pesto Cheese
with arugula & Italian seasoning
Carrots are rich in vitamin A, so your immune system and eyes will receive an extra boost from this dish!
Tags:
Family
•Extra Veggies
Allergens:
Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time20 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
4 piece
Taco shells
½ piece
Onion
½ piece
Carrot
20 g
Arugula
15 g
Pesto cheese cubes
(Contains Milk)
½ sachet(s)
Italian seasoning
½ pack
Chopped tomatoes
100 g
Beef mince with Italian seasoning
(May be present Celery, Soy, Gluten, Egg, Mustard)
Not included in your delivery
½ tablespoon
Olive oil
½ teaspoon
Sugar
½ teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2983 kJ
Calories713 kcal
Fat40.7 g
Saturated Fat16.5 g
Carbohydrate56.1 g
Sugar18.4 g
Dietary Fiber6.5 g
Protein25.3 g
Salt2.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Casserole with Lid
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 180°C.
- Chop the onion and finely dice the carrot.
2
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the carrot and onion with the mince for 5 minutes.
- Add the Italian seasoning and fry for 1 more minute.
- Deglaze with the balsamic vinegar, then stir in the chopped tomatoes and the sugar.
- Season to taste with salt and pepper.
3
- Lower the heat and cook for 3 - 4 minutes, covered.
- Remove the lid and allow to reduce for 3 - 4 minutes, stirring occasionally.
- Transfer the taco shells to a parchment-lined baking sheet and heat in the oven for 5 minutes.
4
- Fill the taco shells with the arugula and then with the sauce.
- Garnish with the pesto cheese cubes to finish.