Throwing a Lean Taco Party

It didn’t take reinventing the wheel to create a healthy recipe for traditional beef tacos. It just took some good lean ground beef. I use Trader Joes 96/4 ground beef for everything and can’t recommend it highly enough.

Tacos are an easy weeknight preparation. There are some critical components to add to your grocery list – namely ingredients for guacamole which is integral. I don’t put any dairy on my tacos so the richness of guacamole is an obvious substitute.

Beef Tacos
Print recipe only here

YOU WILL NEED:
Taco Shells – I like both the 365 label at Whole Foods and the Bearitos label of organic yellow corn taco shells. Blue Corn has been getting some good press lately for being higher in protein and having a lower glycemic index than white corn. Bearitos does make a blue corn taco shell and I bet they're good, too.

For the beef:
1 pound lean ground beef – 96/4
½ medium onion, finely chopped
2 cloves garlic, pressed
1-2 T chili powder
2-3 t ground cumin
3-4 T tomato sauce (I keep the 8 oz cans for this)
Salt and pepper to taste

METHOD:
In a medium sauté pan or skillet, sauté the onion and garlic in a tablespoon of canola oil. Work over a medium heat.

After a few minutes add the ground beef. Turn up the heat a bit and brown until cooked though.

Add the dry spices, salt and pepper and cook for another few minutes. This helps release the full flavor of the spices.

Add the tomato sauce and cook another few minutes. Adjust seasoning if necessary and serve in warmed taco shells. I heat mine in the toaster oven for a few minutes on a low baking temperature – like 200-250° so they don’t brown.

Serve with:
• Guacamole
• Shredded lettuce
• Salsa or hot sauce
• Spanish rice