| 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”