Rating: 4 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 1

Ground ancho chiles add subtle, earthy heat. If you prefer more spice, substitute chipotle chile powder. To prepare a guacamole side dish, combine 3/4 cup chopped avocado, 1 tablespoon finely chopped red onion, 2 teaspoons chopped fresh cilantro, 1 1/2 teaspoons fresh lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon ground red pepper, mashing to desired consistency. Serve immediately with baked tortilla chips.

David Bonom
Recipe by Cooking Light January 2009

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine lime juice, chile powder, Worcestershire, and cumin in a medium bowl. Add beef; toss well.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers to pan; sauté 4 minutes or until onion is almost tender, stirring occasionally. Add mango and tomato to pan; sauté 1 minute. Add beef mixture; sauté 2 minutes or until desired degree of doneness, stirring occasionally. Add soy sauce; cook 15 seconds. Remove from heat; stir in cilantro.

  • Heat tortillas according to package directions. Place 2 tortillas on each of 2 plates; top each tortilla with about 3/4 cup beef mixture. Top each tortilla with 1 1/2 teaspoons prepared salsa and 1 1/2 teaspoons sour cream.

Nutrition Facts

450 calories; calories from fat 0%; fat 12.9g; saturated fat 3.9g; mono fat 4.7g; poly fat 0.7g; protein 30.6g; carbohydrates 54.6g; fiber 5.2g; cholesterol 68mg; iron 2.3mg; sodium 930mg; calcium 86mg.
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