Thursday, April 3, 2008
This is such a great, easy supper that really does not reveal in any way that it's super light. My husband loves these tacos, and I let him pile his high with his own condiments, though I stick to reduced-fat sour cream and light cheese -- with lots of shredded lettuce! Also, I usually make some brown rice and mix in a cup of fresh or frozen/thawed corn in the last minute or two of boiling, plus some salt, pepper and paprika for an easy Spanish rice to go with these delicious, fulfilling tacos.
Tacos for a Teeny-Tiny Waist
8 taco shells, any brand, heated
2 T. chili powder
1 T. cumin
2 tsp. olive oil
2 tbsp. minced garlic
1 small onion, diced
8 oz. lean ground beef (you can definitely substitute chicken or ground turkey with this!)
8 oz. tomato sauce
8 oz. drained, rinsed kidney beans (or any other bean you like! You can use corn or peas, also)
First heat your tacos in the oven, according to package directions. Then heat a skillet over medium and add the cumin and chili powder, letting them toast for just 30 seconds until fragrant. Then add the oil and stir together with the spices, into a paste. Toss in the onion and saute until soft, about 3 minutes. Add the garlic and let it get warm, about 1 minute. Finally add in your beef and brown it all over. Then pour in the tomato sauce and beans, stirring until combined, letting all the flavors mingle, about 5 minutes.
I know this is only 6 points on WW for two tacos (around 350 calories), each with 1/4 C. meat filling and 2 T. of reduced-fat sour cream. I usually mix parsley and chives into the sour cream before dolloping for a nice extra zing. These are so good and delicious, and my husband is always so happy to come home to them!