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Lean Green Lettuce Tacos

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Prep time 15 mins
Cook time 11 mins
Yield Makes 8 appetizer servings
Queso fresco is Spanish for "fresh cheese." It has a soft and crumbly texture (similar to feta) with mild flavor. You can find it in the dairy section of larger supermarkets.


  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 1/2 pound extra-lean ground beef
  • 1 tablespoon olive oil
  • 1 (1.25-oz.) taco fresco seasoning
  • 1 (8-oz.) can no-salt-added tomato sauce
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • 8 romaine lettuce leaves
  • Toppings: diced tomato, chopped fresh cilantro, chopped red onion, crumbled queso fresco*

Nutrition Information

  • calories 93
  • caloriesfromfat 0.0 %
  • fat 4.5 g
  • satfat 1.3 g
  • monofat 2.4 g
  • polyfat 0.4 g
  • protein 6.7 g
  • carbohydrate 6.2 g
  • fiber 1 g
  • cholesterol 10 mg
  • iron 1 mg
  • sodium 227 mg
  • calcium 14 mg

How to Make It

  1. Sauté first 3 ingredients in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes or until meat crumbles and is no longer pink. Stir in seasoning until blended; cook 1 minute.

  2. Reduce heat to low; stir in tomato sauce, and cook, stirring often, 3 to 4 minutes or until thoroughly heated. Remove from heat, and stir in cilantro and lime juice.

  3. Serve meat mixture in romaine lettuce leaves with desired toppings.

  4. *2% reduced-fat shredded Cheddar or Monterey Jack cheese may be substituted.

  5. Note: For testing purposes only, we used Nueva Cocina Taco Fresco Ground Beef Seasoning.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit