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| Tacos, Beef |
| Number of Servings |
6 |
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Serving Size |
2 tacos |
| Preparation Time |
20 minutes |
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Cooking Time |
15 minutes |
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| Quantities |
Ingredients |
| 3 tablespoons | water |
| 1/2 pound | ground beef |
| 1/4 cup | onion, chopped |
| 1 (8 ounces) can | tomato sauce |
| 2 teaspoons | chili powder |
| 12 | taco shells |
| 1 cup | fresh tomato, chopped |
| 1 cup | shredded lettuce |
| 1/2 cup | shredded cheddar cheese |
| Salsa Sauce (optional) | |
| 1 (16 ounces) can | tomatoes, drained |
| 1 | clove garlic, minced |
| 1/2 cup | onion, chopped and 1/2 cup green pepper |
| 1 tablespoon | hot sauce |
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| Equipment |
Instructions |
- measuring spoon
- frying pan
- sharp knife
- cutting board
- stirring spoon
- bowls
- grater
- measuring cup
- can opener
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- To prepare salsa, mix garlic, onion, hot sauce and green pepper together in a bowl. Refrigerate until needed.
- Add water ti frying pan. Brown meat and chopped onion until onion is clear. Drain off fat.
- Stir tomato sauce and chili powder.
- Bring to a boil. Reduce heat. Cook 10-15 minutes, stirring occasionally.
- Fill taco shells with 2 tablespoons of the meat mixture.
- Add tomato lettuce, and cheese to each taco. Top with salsa sauce if desired.
- Refrigerate leftover meat mixture.
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| NOTES: The nutritional analysis is based on medium fat ground beef; using lean ground beef would decrease the fat and calories. The salsa was not included in the analysis. Hot salsa (see page Vegetables-9) could be used instead of salsa sauce. |
| Nutrition Information |
| Calories |
280 |
| Total Fat |
16g |
| Saturated Fat |
5g |
| Protein |
12g |
| Carbohydrates |
22g |
| Fiber |
3g |
| Sugar |
2g |
| Vitamin A |
20% |
| Vitamin C |
10% |
| Calcium |
10% |
| Iron |
10% |
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