| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Mexican |
Salads, Mexican, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean flank steak |
| 1/2 |
c |
Onion; chopped |
| 1/2 |
c |
Tomatillo salsa |
| 1 |
ts |
Hot sauce |
| 1/4 |
ts |
Chili powder |
| 4 |
|
Flour totillas (10 inch) |
|
|
Vegetable cooking spray |
| 1 |
ts |
Chili powder |
| 1 |
c |
Shredded lettuce |
| 2 |
c |
Tomato; seeded, diced |
| 1/2 |
c |
Nonfat sour cream alternativ |
| 1/2 |
c |
Mock Guacamole |
| 1/4 |
c |
Green onions; sliced |
INSTRUCTIONS
Trim fat from steak; cut steak diagonally into thin slices. Combine steak,
onion, and next 3 ingredients in a lg zip-top heavy-duty plastic bag. Seal
bag; marinate in refrigerator 30 minutes to 1 hour.
Lightly coat both sides of totillas with cooking spray; sprinkle 1 ts
chili powder evenly over both sides of tortillas. Place each tortilla over
the botom of a 10-oz custard cup coated with cooking spray; shape the
tortillas around the cups to form baskets. Place cups on a baking sheet;
bake at 375 deg. for 10 min. or until tortillas are crisp. Set aside; let
cool.
Coat a lg nonstick skillet with cooking spray, and place over medium-high
heat until hot. Add steak mixture and saute 3 min. or until desired degree
of doneness.
To serve, place 1/4 c shredded lettuce, 3/4 c steak mixture, and 1/2 cup
diced tomato into each tortilla basket. Top each with 2 tb sour cream
alternative and 2 tb Mock Guacamole. Sprinkle each serving with 1 tb sliced
green onions.
Calories 442 (35% from fat); Protein 30.3g; Fat 17.2g (sat 6.1g, mono
7.1g, poly 1.9g); Carb 38.1g; Fiber 7.9g; Chol 59.5mg; Iron 4.8mg; Sodium
607mg; Calc 89mg.
Cooking Light - July/August 1994
NOTE: I suppose the mock sour cream is available in stores, but I haven't
seen it. I remembered the Cucumber/Dill Mock Sour Cream (I believe it's
from Frug. Gormet) so have included it. Don Fifield
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Sep 15, 1998
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