Lean Green Lettuce Tacos

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

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.

Yield: Makes 8 appetizer servings
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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*

Preparation

  1. 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. 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. 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.
Note:

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.

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