Beef it's what's for dinner!
1 pound Ground Beef (95% lean)
1/4 cup hot pepper sauce
8 taco shells
1 cup thinly sliced lettuce
1/4 cup reduced-fat or regular prepared blue cheese dressing
1/2 cup shredded carrot
1/3 cup chopped celery
2 tablespoons chopped fresh cilantro leaves
Carrot and celery sticks or cilantro sprigs (optional)
Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return to skillet; stir in pepper sauce. Cook and stir 1 minute or until heated through.
Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.
Meanwhile, heat taco shells according to package directions.
Evenly spoon beef mixture into taco shells. Add lettuce; drizzle with dressing. Top evenly with carrot, celery and cilantro. Garnish with carrot and celery sticks or cilantro sprigs, if desired.
Nutrition information per serving: 297 Calories; 108 Calories from fat; 12g Total Fat (4 g Saturated Fat; 3 g Monounsaturated Fat;) 76 mg Cholesterol; 689 mg Sodium; 19 g Total Carbohydrate; 1.7 g Dietary Fiber; 27 g Protein; 2.9 mg Iron; 6.4 mg Niacin; 0.4 mg Vitamin B6; 2.3 mcg Vitamin B12; 6.1 mg Zinc; 18 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.
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