Prep: 10 minutes; Cook: 16 minutes. Stick with baked taco shells instead of fried. You'll avoid trans fat and cut way back on saturated fat and sodium.

Kathy Kingsley
Recipe by Health September 2007

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Yunhee Kim; Styling: Denise Canter

Recipe Summary

Yield:
Makes 4 servings (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, heat oil over medium-high heat. Add onion and cook until softened, about 3 minutes. Add ground sirloin and cook, stirring often with a spatula, until meat browns, about 10 minutes; drain excess fat. Stir in 1/2 cup salsa, chili powder, cumin, and pepper. Continue cooking until heated through.

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  • Preheat oven or toaster oven to 350°. Put taco shells on a baking sheet and heat as per package directions.

  • Combine beans and remaining 1/2 cup salsa in a small saucepan. Cook over medium heat, stirring occasionally, until heated through, about 3 minutes. Keep warm.

  • To serve, arrange taco shells on platter. Place meat on a separate serving dish, and put the beans, cheese, lettuce, and sour cream in bowls. Let diners assemble their own tacos.

Nutrition Facts

427 calories; fat 18g; saturated fat 5g; mono fat 3g; poly fat 2g; protein 28g; carbohydrates 42g; fiber 9g; cholesterol 55mg; iron 4mg; sodium 844mg; calcium 221mg.
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