Sunday, September 7, 2008

Tex-Mex Beef & Tortilla Chips

I love beef tacos, and I've listed a recipe or two in the taco family, but this recipe is definitely the closest to hard shell tacos. I've seasoned the ground beef with Adobe seasoning, which I found at Penzy's Spices, but you can use your favorite taco seasoning if you like. The tortilla I used is by Joseph's and it's a flax seed, whole wheat tortilla that I found near the deli counter, and it's only 1 point each! Also, have you seen the 100-calorie packets of guacamole from Wholly Guacomole? Each packet is 2 points, so if you decide to serve this with the guac, don't forget to count it!



Tex-Mex Beef & Tortilla Chips
Serves 6

1 medium onion, diced
1 medium red bell pepper, diced
1 tsp. minced garlic
1 1/4 lb. lean ground beef (at least 93% lean)
1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
1 cup frozen roasted corn (from Trader Joes)
2 Tbsp. tomato paste
1 Tbsp. Adobo seasoning or taco seasoning
salt and black pepper, to taste
6 high-fiber tortillas (such as Joseph's Flax Seed & Whole Wheat)

Spray a large skillet with nonstick cooking spray. Heat over medium heat and add the onion, red bell pepper, and garlic. Saute until the onion is browned around the edges and red pepper is slightly softened, about 3 minutes. Add the ground beef to the skillet; continue cooking until the beef is browned, about 5 minutes. Drain some of the fat from the skillet. Add the diced tomatoes, corn, seasoning, and tomato paste. Add salt and black pepper to taste. Reduce heat to low and let mixture simmer, stirring often, about 10 minutes.

Meanwhile, preheat oven to 325F. Cut tortillas into 8 wedges each. Spray a baking sheet with nonstick cooking spray. Place the tortilla wedges on prepared baking sheet. Spray the tortilla wedges with cooking spray. Bake until browned and crisp, about 5 minutes (watch them carefully and don't let them burn).

(Each serving is 5 pts, which includes 1 cup beef mixture and 8 tortilla wedges.)

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