- 4 to 6 corn taco shells
- 2 cups cooked rice (consider brown rice for a healthier touch)
- 1 (15 ounce) can pinto or Goya-brand pink beans, drained and rinsed
- 4 to 6 ounces grated Monterey Jack or Cheddar cheese
- 4 cups shredded iceberg lettuce
- 2 to 3 medium tomatoes, diced
- 1 medium red onion, diced
- 1 (15 ounce) jar salsa
- Low-fat sour cream and chopped hot peppers, for garnish (optional)
- 1 pound ground beef
- 1 envelope taco seasoning
- 1 avocado
- 1 lime
- Salt and freshly ground black pepper, to taste
- 4 to 6 large flour tortillas
- Heat oven to 200 degrees F.
- Arrange the taco shells on a baking sheet. Set aside.
- Place the rice, beans, cheese, lettuce, tomatoes, onion, salsa and sour
cream and hot peppers (if using) in individual bowls and arrange them on the table.
- In a large skillet over medium heat, sauté the beef until lightly browned,
about 8 minutes. If the meat is particularly lean, consider adding 1 tablespoon vegetable oil to the pan to avoid sticking.
- Add the taco seasoning and prepare according to package directions.
- Slice, peel and pit the avocado. Place the flesh in a bowl and mash with a fork.
- Squeeze in the juice of half the lime, then season with salt and pepper.
- Stir in a bit of the tomato and onion, then add more lime juice and salt, if desired.
- Meanwhile, place the baking sheet of tacos in the oven.
- Set a griddle or large dry skillet over medium heat.
- One at a time, warm the tortillas, about 30 seconds per side.
- Heat the beans in the microwave for 1 minute.
- Remove the tacos from the oven when just warm and crisped.
- Transfer the beef to a serving bowl.
- Serve everything buffet style.
Yield: 4 servings
Nutrition facts per serving: 876 calories, 31 g fat, 12 g saturated fat,
104 mg cholesterol, 101 g carbohydrates, 47g protein, 1766 mg sodium, 14 g fiber
Source: Chicago Sun Times