BEEF TACOS WITH SO-SIMPLE SALSA
Serves 6.
• 12 taco shells
• 1 lb. extra-lean ground beef
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
BEEF TACOS WITH SO-SIMPLE SALSA
Serves 6.
• 12 taco shells
• 1 lb. extra-lean ground beef
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 2 tbsp. ketchup
• 1/4 c. water
• So-Simple Salsa (see recipe), to taste
• Shredded cheese of choice, such as Mexican blend or taco style, to taste
• Additional toppings: shredded lettuce and reduced-fat sour cream, to taste
Directions
Preheat the oven according to the taco-shell package directions, and heat the shells accordingly.
Meanwhile, crumble the beef into a 12-inch skillet over high heat. Cook, stirring and turning until the beef is almost completely browned and thoroughly crumbled, about 4 to 5 minutes. Sprinkle the chili powder, cumin, onion powder and garlic powder over the beef, and stir to mix well. Add the ketchup and water, and reduce the heat to medium. Cook for about 5 more minutes, stirring occasionally.
While beef is simmering, make the So-Simple Salsa and prepare the other additional toppings.
When the shells are baked, fill each shell with about 2 tablespoons of beef mixture and toppings as desired, ending with So-Simple Salsa. Serve at once.
Nutrition information per serving (without toppings):
Calories223Fat9 gSodium117 mg
Carbohydrates16 gSaturated fat4 g
Protein17 gCholesterol45 mgDietary fiber2 g
SO-SIMPLE SALSA
Makes about 2 cups.
Note: If you can't find Del Monte Mexican Recipe Stewed Tomatoes, substitute 1 can of Del Monte Diced Tomatoes Seasoned With Mild Green Chilies. Drain off a little of the juices from the tomatoes before pouring into the blender, and add 1/2 teaspoon sugar.
• 1 clove garlic
• 1/4 c. fresh cilantro leaves, loosely packed
• Juice from 1/2 lime
• 1 (141/2 -oz.) can Del Monte Mexican Recipe Stewed Tomatoes (see Note)
Directions
Peel the garlic, and drop it onto the moving blade of a food processor or blender. Process until finely chopped. Add the cilantro, and pulse to chop.
Add the lime juice and the tomatoes, and pulse several times to blend. Pulsing two or three times will produce chunky salsa, and blending longer will produce smooth, thinner salsa. Serve at once or refrigerate until ready to serve.
Leftover salsa can be refrigerated in an airtight container for up to three days.
Nutrition information per serving:
Calories4Fat0 gSodium41 mg
Carbohydrates1 gSaturated fat0 gProtein0 gCholesterol0 mgDietary fiber0 g
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