Crispy Beef Tacos
8 corn tortillas
Vegetable oil spray
1 tablespoon olive oil
1 small red onion, chopped
2 garlic cloves, minced
3/4 pound 90 percent lean ground beef
1/4 teaspoon each kosher salt and freshly ground pepper
1 tablespoon tomato paste, preferably sun-dried
1/4 to 1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 (8-ounce) can low-sodium tomato sauce
1/2 cup fresh cilantro, coarsely chopped
4 scallions, white and green parts, chopped
2 cups shredded lettuce
1/2 cup reduced-fat shredded Cheddar cheese
1 jalapeño, halved lengthwise, seeded if desired and sliced
1/4 cup fat-free sour cream
Heat oven to 300 degrees. Wrap tortillas in damp paper towels and microwave on high 30 seconds, until pliable. Discard towels. Spray tortillas with oil, and fold them over the edge of a 9-by-13-inch baking dish. Bake until crisp and firm, about 15 minutes. Cool on wire rack.
In a large nonstick skillet, heat olive oil over medium. Cook onion and garlic a few minutes, until soft. Add beef, breaking it up with the back of a spoon, and brown. Season with salt and pepper. Stir in tomato paste, pepper flakes, oregano, cumin and tomato sauce. Cook 5 minutes, until mixture is thick. Remove from heat, and stir in cilantro and green onions.
To serve, put a couple of tablespoons of the meat mixture in each taco shell. Top with lettuce, cheese, jalapeño and sour cream. Makes 4 servings.
Source: Adapted from “Recipe Rehab: 80 Delicious Recipes That Slash the Fat, Not the Flavor” (HarperWave, $21.99).
Per serving: 378 calories (34 percent from fat), 14.6 g fat (4.9 g saturated, 6.8 g monounsaturated), 61 mg cholesterol, 27 g protein, 35.8 g carbohydrates, 5 g fiber, 363 mg sodium.