1 pound extra lean ground beef
1 cup diced onions
1 tablespoon minced garlic
1 package (1 ounce) Lawry’s Taco Seasoning
⅔ cup water
1 box (12 shells) taco shells, I used Mission white corn taco shells
2 cups or more chopped or shredded romaine lettuce, as desired
1½ cups or more chopped tomatoes, as desired
¾ cup (3 oz) reduced-fat cheddar cheese or lite Mexican blend
1. In a large, nonstick pan or skillet, add beef, onions and garlic. Sauté together until meat is browned. Bring to sink, pour in a colander and drain off any excess fat. Add beef mixture back to pan.
2. Add taco seasoning, water and mix well. Bring to a boil, turn heat to simmer and cook for 5 minutes.
3. To make one taco-add about ¼ cup taco meat to the shell. Fill with as much lettuce and tomato you desire and top with 1 tablespoon cheese. The taco meat freezes great.
Makes 12 tacos (serves 6, 2 tacos each serving)
for 1 skinny taco (includes cheese)
2.4g sat fat
SmartPoints value : 4