- 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*
- 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
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.
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.
Serve meat mixture in romaine lettuce leaves with desired toppings.
*2% reduced-fat shredded Cheddar or Monterey Jack cheese may be substituted.
Note: For testing purposes only, we used Nueva Cocina Taco Fresco Ground Beef Seasoning.
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 www.choosemyplate.gov.