Lighter Beef Tacos
These soft tacos use lean ground sirloin and low-fat corn tortillas as sensible substitutions. Skip the sour cream and guacamole -- opt for a fiery salsa instead.
Everyday Food, September 2008
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Serves 4
- 1 teaspoon vegetable oil, such as safflower
- 1 large onion, chopped
- 2 bell peppers (ribs and seeds removed), chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- Coarse salt and ground pepper
- 3/4 pound ground beef sirloin
- 12 soft corn tortillas (6-inch)
- Store-bought salsa and shredded iceberg lettuce, for serving
- In a large nonstick skillet, heat oil over medium. Add onion and bell peppers; cook until crisp-tender, 3 to 5 minutes. Add 1 cup water; cook until water has evaporated and vegetables are softened, 3 to 5 minutes.
- Add garlic, tomato paste, chili powder, and cumin; season with salt and pepper. Cook, stirring, 1 minute. Add beef. Cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Season taco filling with salt and pepper. To serve, spoon filling onto tortillas, top with salsa and lettuce, and fold to enclose.
For the best flavor, warm the tortillas briefly in the microwave before serving.
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