Chili-Beef Tacos

Prep Time
20 min
Cook Time
18 min
Recipe Details
  • 2 Tbsp chili powder, or Mexican seasoning
  • 1/2 tsp ground cumin
  • 1 tsp olive oil
  • 1 small uncooked onion(s), chopped
  • 2 clove(s) garlic clove(s), minced
  • 8 oz uncooked 93% lean ground beef
  • 8 oz canned tomato sauce
  • 8 oz canned kidney beans, rinsed and drained
  • 8 medium store-bought taco shell(s)
  • 4 Tbsp reduced-fat sour cream
  • 4 tsp cilantro, fresh, chopped
  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. (Note: To turn up the heat, toss in some chopped chipotle peppers with the tomato sauce.)
  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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