I love the twist of adding veggies to traditional taco mix. They added great texture! I was going to serve these with a side of brown rice, but I ended up throwing in the cooked rice right in with the taco mixture and serving it all together. Delish!
Lean Green Lettuce Tacos
More From Southern Living
- Calories: 93
- Calories from fat: 0.0%
- Fat: 4.5g
- Saturated fat: 1.3g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 0.4g
- Protein: 6.7g
- Carbohydrate: 6.2g
- Fiber: 1g
- Cholesterol: 10mg
- Iron: 1mg
- Sodium: 227mg
- Calcium: 14mg
- 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*
- 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.
- *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.
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