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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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âYou don't need to skimp on flavor when trying to eat healthy. Our 9-year-old daughter enjoys helping us make these tasty tacos and enjoys eating them even more.â Jamie Valocchi â Mesa, Arizona Ingredients:
1 pound lean ground beef (90% lean) |
1 small sweet red pepper, chopped |
2 green onions, chopped |
1 can (16 ounces) kidney beans, rinsed and drained |
3/4 cup frozen corn |
2/3 cup taco sauce |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1/2 teaspoon garlic salt |
1/4 teaspoon onion powder |
1/4 teaspoon dried oregano |
1/4 teaspoon paprika |
1/4 teaspoon pepper |
6 whole wheat pita pocket halves |
6 tablespoons shredded reduced-fat cheddar cheese |
sliced avocado and additional taco sauce, optional |
Directions:
1. In a large skillet, cook the beef, red pepper and onions over medium heat until meat is no longer pink; drain. Stir in the beans, corn, taco sauce, olives and seasonings; heat through.
2. Spoon 3/4 cup beef mixture into each pita half. Sprinkle with cheese. Serve with avocado and additional taco sauce if desired. Yield: 6 servings.
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