Tempting Soft Tacos
Soft tacos won't break, unlike their hard sibling. But they will go fast!
Serves: 10 tacos
- 1 pound 95% lean ground beef
- 1 medium yellow onion, chopped
- 1/2 cup bottled salsa
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 10 flour tortillas (6-inch rounds)
- 1/2 cup plus 2 tablespoons shredded nonfat or reduced-fat Cheddar cheese
- 1/2 cup plus 2 tablespoons nonfat or light sour cream
- 1/2 cup plus 2 tablespoons diced tomatoes
- 1 1/4 cups shredded romaine lettuce
- To make the filling, coat a large nonstick skillet with nonstick cooking spray, and preheat over medium heat. Add the ground beef, and cook, stirring to crumble, until the meat is no longer pink. Drain off and discard any excess fat.
- Stir the onion, salsa, chili powder, and cumin into the beef. Cover and cook, stirring frequently, for about 3 minutes, or until the onions are soft. Remove the cover and cook, stirring frequently, for a minute or 2, or until most of the liquid has evaporated. Cover the filling to keep warm, and set aside.
- Heat the tortillas according to package directions. To assemble the tacos, lay a warm tortilla on a flat surface, and cover the bottom half only with 1/4 cup of the filling. Top the filling with 1 tablespoon of cheese, 1 tablespoon of sour cream, 1 tablespoon of tomatoes, and 2 tablespoons of lettuce. Fold the top half over to cover the bottom half. Repeat this procedure with the remaining ingredients to make 10 tacos, and serve hot.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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