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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Inspired by the popular fast-food version, our taco is bigger and offers bright, fresh flavors but still puts up better numbers than the drive-through original. Ingredients:
1 1/2 teaspoons canola oil |
1/2 cup diced onion |
1 tablespoon minced garlic |
1 tablespoon minced jalapeño pepper |
1 1/2 teaspoons chili powder |
3/4 teaspoon ground cumin |
3/4 teaspoon ground coriander |
1/8 teaspoon kosher salt |
1/4 teaspoon black pepper |
6 ounces 90% lean ground beef |
2 tablespoons unsalted tomato sauce |
1/2 cup fat-free refried beans |
4 (6-inch) flour tortillas |
2 ounces preshredded reduced-fat mexican-blend cheese or cheddar cheese (about 1/2 cup) |
4 hard taco shells |
1/2 cup thinly sliced iceberg lettuce |
1/2 cup diced tomato |
1/4 cup reduced-fat sour cream |
Directions:
1. Preheat broiler to high.
2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic and next 6 ingredients (through black pepper); sauté 1 minute, stirring constantly. Add beef; cook 3 minutes or until browned, stirring to crumble. Remove beef mixture from pan using a slotted spoon; drain on paper towels. Return beef mixture to pan; stir in tomato sauce. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
3. Spread 2 tablespoons beans evenly over 1 side of each flour tortilla; sprinkle each with about 2 tablespoons cheese. Place tortillas on a baking sheet; broil 2 minutes or until cheese melts. Carefully wrap 1 tortilla around 1 hard taco shell, pressing gently until cheese sticks to shell. Repeat procedure with remaining tortillas and shells. Spoon about 1/4 cup beef mixture into each shell; top each with 2 tablespoons lettuce, 2 tablespoons tomato, and 1 tablespoon sour cream.
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