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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 4 |
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6 points Ingredients:
2 tablespoons chili powder |
1/2 teaspoon cumin |
1 teaspoon olive oil |
1 small onion, chopped |
2 garlic cloves, minced |
8 ounces lean ground beef |
8 ounces canned tomato sauce |
8 ounces canned kidney beans, rinsed and drained |
8 taco shells |
4 tablespoons reduced-fat sour cream |
4 teaspoons fresh cilantro, chopped |
Directions:
1. Toast chili powder and cumin in a medium skillet over medium heat until fragrant, about 30 seconds.
2. Add oil to skillet and heat; add onion and cook until tender, about 3 minutes.
3. Add garlic and cook until fragrant, about 3 minutes.
4. Add beef and cook until cooked through, about 5 minutes.
5. Add tomato sauce and beans; cook 5 minutes more or until heated through.
6. (Note: to turn up the heat, toss in some chopped chipotle peppers with the tomato sauce.).
7. To assemble fill each taco shell with 1/4 cup of beef mixture; top each with 1/2 tablespoon of sour cream and 1/2 tsp of cilantro.
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