Points Value: 6
Servings: 4
Prep Time: 20 min
Cooking Time: 18 MIn
Difficulty: Easy
Ingredients:
2 Tbsp Chili POwder
1/2 tsp Ground Cumin
1 tsp Olive Oil
1 Small Onion, Chopped
2 medium garlic cloves, minced
8 oz. uncooked lean ground beef (I used Turkey)
8 oz. canned tomato sauce
8 oz. canned Kidney Beans, rinsed and drained
8 Old El Paso Regular Hard Tacos
4 Tbsp reduced fat sour cream
4 tsp. cilantro, fresh, chopped
Instructions:
Toast Chili powder and cumin in a medium skillet over medium heat until fragrant, about 30 seconds. Add oil to skillet and heat; add onion and cook until tender, about 3 minutes. Add gralic and cook until fragrant, about 3 minutes. Add beef and cook until cooked through, about 5 minutes. Add tomato sauce and beans; cook 5 more minutes or until heated through. (Note: To turn up the heat, toss in some chopped chipotle peppers with the tomato sauce.)
To assemble, fill each taco shell with 1/4 cup of beef mixture; top each with 1/2 Tblsp of sour cream and 1/2 tsp of cilantro. Yeilds 2 tacos per serving.
