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Mexican Tacos & Rice Diet Recipe
Tacos are an excellent one-handed food that can be a good fit for your weight loss plan - as long as they contain lean protein food sources. When we start adding fatty ground beef to the skillet, we're only inviting fat into our life - and at this point, we're working to get rid of such, not invite more in.
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Let's take a look at the low caloric ingredients for this Mexican taco recipe.
Ingredients for Mexican Tacos & Rice Diet Recipe
12 Corn Tortilla Shells, flat and uncooked
1 pound of extra-lean ground beef
- Vegetarians can use pinto or black beans
1 small can of green enchilada sauce (red works well too)
1 small tin of chopped green chilies, drained thoroughly
2 Tablespoons of ground Chili Powder
Crumble the ground beef into a non-stick skillet and brown until the juices run clear - working the beef into a fine, crumbly consistency. Add salt and pepper as desired.
As a preparation note, because leaner cuts of meat contain minimal fat they are prone to sticking. To prevent such, add about 1/4 cup of water to the pan amid the browning phase if sticking appears to be an issue.
Now we're ready to add the ground chili powder; be sure to turn the meat with a spoon or spatula so that it is seasoned evenly. Now add the green chilies and enchilada sauce. Cook until bubbly hot.
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To prepare the corn shells, steam in the top of a double boiler or a rice steamer - or in your microwave between moist paper towels. If you prefer the flour tortillas over the corn, that will work just fine.
Serve the seasoned beef in the warm shells with a salad consisting of the following:
- chopped lettuce
- diced tomatoes
- onion, diced
- cilantro, finely chopped
Top with grated cheese and salsa. Enjoy 2 tacos. Also prepare 4 servings of steamed rice to accompany meal serve with a pat of butter.
This recipe serves 4 generously for about 475 Calories per serving, including the steamed rice served with light, fat reduced margarine.
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