Thursday, July 15, 2010

Summer Edition: Tacos and Salsa

If you have your ground beef pre-cooked and in the freezer, the time to prepare this meal is cut in half. Prepare the salsa first so the flavors have a chance to blend together.

What's Needed:
2 tomatoes, diced
1/2 C. finely chopped fresh cilantro (or 1/8 C. dried cilantro)
1 red onion, finely chopped
2 T. fresh lime juice
1/4 tsp. salt and pepper

1. Place the fresh tomatoes in a strainer or colander in the sink; drain 20-30 minutes.

2. In a medium bowl, combine fresh tomatoes, cilantro, red onion, and lime juice. Season with salt and pepper.

3. Place plastic wrap over the bowl. Place in fridge until ready to use.

What's Needed:
4 tsp. olive oil
1 onion, finely chopped
2 garlic cloves, minced
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. paprika
1 lb. lean ground beef
1 can diced tomatoes
1/4 tsp. salt
freshly ground pepper to taste
16 taco shells
Cheddar Cheese (optional)
Sour Cream (optional)

1. In a medium nonstick saucepan, heat the oil. Saute the onion and garlic until onion is translucent, 6-8 minutes.

2. Stir in the cumin, oregano, and paprika. Saute until fragrant, about 1 minute.

3. Add the beef and cook until no longer pink, 8-10 minutes. Add canned tomatoes, 1/4 tsp. salt and pepper. Reduce heat; simmer until thickened, about 10 minutes.

4. Taco building:
Divide beef among the taco shells. Top with lettuce, cheddar cheese, salsa, sour cream.

Husband's Grade: A
2 tacos with everything (cheddar cheese, sour cream, lettuce and salsa) 6 points
2 tacos (cheddar cheese, lettuce, and salsa only) 6 points
2 tacos (salsa and lettuce only) 3 points

Inspired by: WeightWatchers Complete New Cookbook

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