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Mexican Style Tacos With Salad Toppings

Microwaverina's picture
  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
  Taco shells 8
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1332 Calories from Fat 433

% Daily Value*

Total Fat 48 g74.2%

Saturated Fat 18.2 g91.1%

Trans Fat 5.7 g

Cholesterol 181.9 mg60.6%

Sodium 2636.7 mg109.9%

Total Carbohydrates 131 g43.8%

Dietary Fiber 18.2 g72.7%

Sugars 38.6 g

Protein 96 g192.7%

Vitamin A 817.2% Vitamin C 312.6%

Calcium 141.1% Iron 84.6%

*Based on a 2000 Calorie diet

Mexican Style Tacos With Salad Toppings Recipe