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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 1 |
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Queso fresco is Spanish for fresh cheese. It has a soft and crumbly texture (similar to feta) with mild flavor. You can find it in the dairy section of larger supermarkets. Ingredients:
1 small zucchini, diced |
1 small yellow squash, diced |
1/2 pound extra-lean ground beef |
1 tablespoon olive oil |
1 (1.25-oz.) taco fresco seasoning |
1 (8-oz.) can no-salt-added tomato sauce |
2 tablespoons chopped fresh cilantro |
1 tablespoon lime juice |
8 romaine lettuce leaves |
toppings: diced tomato, chopped fresh cilantro, chopped red onion, crumbled queso fresco |
Directions:
1. Sauté first 3 ingredients in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes or until meat crumbles and is no longer pink. Stir in seasoning until blended; cook 1 minute.
2. Reduce heat to low; stir in tomato sauce, and cook, stirring often, 3 to 4 minutes or until thoroughly heated. Remove from heat, and stir in cilantro and lime juice.
3. Serve meat mixture in romaine lettuce leaves with desired toppings.
4. *2% reduced-fat shredded Cheddar or Monterey Jack cheese may be substituted.
5. Note: For testing purposes only, we used Nueva Cocina Taco Fresco Ground Beef Seasoning.
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