Chili-Beef Tacos
10
Points®
Temps total: 33 min • Préparation: 15 min • Cuisson: 18 min • Portions: 4 • Difficulté: Facile
Our lean, chili-spiced beef is the perfect filler for all your Mexican cooking needs. Try it in burritos, quesadillas or over baked tortilla chips.
Ingrédients
Chili powder
2 tbsp(s), or Mexican seasoning
Cumin seeds
½ tsp(s)
Olive oil
1 tsp(s)
Onion
1 small, chopped
Garlic
2 clove(s), large, minced
Uncooked 95% lean ground beef
8 oz
Canned tomato sauce
8 oz
Canned kidney beans
8 oz, rinsed and drained
Store-bought large taco salad shells
8 item(s)
Reduced-fat sour cream
4 tbsp(s)
Cilantro
4 tsp(s), fresh, chopped
Beef, ground, 95% lean
1 oz
Instructions
1
Toast chili powder and cumin in a medium skillet over medium heat until fragrant, about 30 seconds. Add oil to skillet and heat; add onion and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 3 minutes. Add beef and cook until cooked through, about 5 minutes. Add tomato sauce and beans; cook 5 minutes more or until heated through.
2
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 teaspoon of cilantro. Yields 2 tacos per serving.
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