Who doesn't love a good taco night? I adapted this recipe from one I found on Weight Watchers and it was delicious! A great low cal taco. I upped the amount of beef from the original recipe which took the points value up but I thought it was well worth it. I topped our tacos off with cilantro, tomato, and shredded lettuce. The points value for this includes 1/2 tbsp reduced fat sour cream per taco but if you add shredded cheese you will need to add in the extra points. I served this with Smashed Black Beans for a great meal. Use leftovers to make a taco salad or burritos.
2 Tbsp chili powder, or Mexican seasoning
1/2 tsp ground cumin
1 tsp olive oil
1 small onion, chopped
2 medium garlic cloves, minced
8 oz canned tomato sauce
8 items Old El Paso Regular Taco Shells, or equivalent product (about 1/3 oz each)
4 Tbsp reduced-fat sour cream
4 tsp cilantro, fresh, chopped
16 oz uncooked lean ground beef (with 7% fat)
Chopped tomato and lettuce for topping
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; cook 5 minutes more or until heated through. (Note: To turn up the heat, toss in some chopped chipotle peppers with the tomato sauce.)
To assemble, fill each taco shell with 1/8 of the beef mixture; top each with 1/2 tablespoon of sour cream and 1/2 teaspoon of cilantro. Yields 2 tacos per serving.
Linked to Mostly Made by You at Mostly Food and Crafts.