Healthy Beef Tacos
Jennifer Halcomb
ingredients
- 1 tsp olive oil
- 1 red bell pepper, cut into 1/2-in chunks
- 1 green bell pepper, cut into 1/2-in chunks
- 4 scallions, white and green parts separated and thinly sliced
- 3 cloves garlic, thinly sliced
- 1/4 c bulgur
- 8 oz ground sirloin
- 1/2 tsp chipotle chili powder
- 1/2 tsp ground cumin
- 1 15-oz can low-sodium crushed tomatoes
- 1/4 tsp salt
- 8 6-in corn tortillas
- 4 oz crumbled feta
- 2 c shredded romaine
directions
- 1
In a large nonstick skillet, heat oil on medium. Add peppers, scallion whites, and garlic and cook, stirring frequently, for about 7 minutes or until peppers are crisp-tender. Stir in bulgur. Add sirloin, chili powder, and cumin and cook, stirring until beel is no longer pink, for about 3 minutes.
- 2
Mix in tomatoes and salt and bring to a boil. Reduce heat to a simmer, cover, and cook for about 10 minutes or until bulgur is tender.
- 3
Using tongs, hold each tortilla over a burner for about 15 seconds or until lightly toasted. (Wrap tortillas in foil and heat in oven @ 350°F for about 5 min). Spoon 1/2 cup filling down the center of each tortilla. Top with feta, romaine, and scallion greens.
notes
2 tacos=399 calories, 15g fat, 44g carbs, 22g protein, 9g fiber
Source: Shape Magazine
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