| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Mexican | Beef, Mexican | 4 | Servings |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 1 | Onion, cut in strips | |
| 2 | Garlic cloves, minced | |
| 1 | tb | Chili powder |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | lb | Lean ground beef |
| 1/2 | c | Salsa |
| 1 | Sweet red pepper, chopped | |
| 1 | Sweet green pepper, chopped | |
| 1 | sm | Zucchini, thinly sliced |
| 4 | 10-inch flour tortillas | |
| 2/3 | c | Low-fat sour cream |
| 2 | ts | Dijon mustard |
INSTRUCTIONS
In nonstick skillet, heat oil over medium-high heat; cook onion, garlic, chili powder, salt and pepper, stirring often, for 5 minutes or until onion is softened. Add beef and salsa; cook, breaking up beef with back of spoon, for about 3 minutes or until beef is no longer pink. Add peppers and zucchini; cook, stirring, for 3 minutes or until tender-crisp and liquid has evaporated. Meanwhile, wrap tortillas in foil; heat in 350F 180C oven for 5 minutes or until warmed through. Stir sour cream with mustard. Divide beef mixture among tortillas and roll up. Serve with sour cream mixture. 4 servings for $9.56CDN [Aug 95] Per Serving: about 545 calories, 31 g protein, 25 g fat, 49 g carbohydrate, good source calcium, excellent source iron Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer Suppers" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com Posted to MM-Recipes Digest V3 #342 From: "Paul A Meadows" <PA_Meadows@msn.com> Date: Sat, 14 Dec 96 21:56:31 UT
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