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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 10 minutes; Cook: 16 minutes. Stick with baked taco shells instead of fried. You'll avoid trans fat and cut way back on saturated fat and sodium. Ingredients:
2 teaspoons vegetable oil |
1/2 cup chopped onions |
12 ounces ground sirloin |
1 cup salsa, divided |
1 tablespoon chili powder, or more, to taste |
1/2 teaspoon ground cumin |
1/4 teaspoon black pepper |
1 (15-ounce) can pinto beans, drained |
8 baked taco shells |
1/4 cup preshredded reduced-fat 4-cheese mexican-blend cheese |
2 cups shredded romaine lettuce |
1/4 cup reduced-fat sour cream |
Directions:
1. In a large skillet, heat oil over medium-high heat. Add onion and cook until softened, about 3 minutes. Add ground sirloin and cook, stirring often with a spatula, until meat browns, about 10 minutes; drain excess fat. Stir in 1/2 cup salsa, chili powder, cumin, and pepper. Continue cooking until heated through.
2. Preheat oven or toaster oven to 350°. Put taco shells on a baking sheet and heat as per package directions.
3. Combine beans and remaining 1/2 cup salsa in a small saucepan. Cook over medium heat, stirring occasionally, until heated through, about 3 minutes. Keep warm.
4. To serve, arrange taco shells on platter. Place meat on a separate serving dish, and put the beans, cheese, lettuce, and sour cream in bowls. Let diners assemble their own tacos.
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