Mexican Style Tacos With Salad Toppings
|Extra lean ground beef||8 Ounce|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped green peppers||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Tomato||1 Small, peeled, seeded and finely chopped|
|Tomato paste||1 Tablespoon|
|Chili powder||1⁄2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Ground red pepper||1 Pinch|
|Shredded lettuce||2 Cup (32 tbs)|
|Chopped seeded peeled tomatoes||1 Cup (16 tbs)|
|Shredded zucchini||1⁄2 Cup (8 tbs)|
|Shredded reduced fat cheddar cheese||1⁄2 Cup (8 tbs)|
|Alfalfa sprouts||1⁄4 Cup (4 tbs)|
|Salsa||1 Cup (16 tbs) (Super)|
|Nonfat yogurt||1⁄2 Cup (8 tbs)|
Crumble the beef into a 2-quart casserole.
Scatter the onions and peppers over the meat.
Cover with a lid.
Microwave on high for 4 to 5 minutes, or until the beef is no longer pink.
Carefully drain off any accumulated fat.
Stir in the garlic, tomatoes, tomato paste, chili powder, cumin, and red pepper.
Microwave on high for 3 minutes.
While the meat is cooking, warm the taco shells for a few minutes in a conventional oven at 250°.
To serve, divide the meat mixture among the taco shells.
Top with lettuce, tomatoes, zucchini (if using), Cheddar, and sprouts.
Drizzle with the salsa and yogurt.