You are here

Mexican Style Tacos With Salad Toppings

Microwaverina's picture
Ingredients
  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)
Directions

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: 
Medium
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Beef

Rate It

Your rating: None
4.240625
Average: 4.2 (16 votes)