Diet Menu 14
Let's take a look at the low caloric ingredients for this Mexican taco 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.
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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