1 tsp. canola oil
1 cup onion, diced
3/4 cup bell pepper, diced
1 pound extra lean (96/4) ground beef (or chicken or turkey)
1 tbsp. garlic, minced
1 1/2 tbsp. chili powder
1 1/2 tsp. ground cumin
1/2 tsp. ground oregano
1/2 tsp. salt
1/4 tsp. black pepper
dash cayenne pepper (or to taste)
3/4 cup water
12 small corn tortillas (I used Mission White Corn Tortillas, about 5-6 inches diameter)
3/4 cup prepared guacamole (I used Calavo brand; Wholly Guacamole is also good)
3/4 cup lettuce, shredded
3/4 cup tomato, diced
3/4 cup Monterey Jack cheese, finely shredded
Heat canola oil in large skillet over medium heat; add onion and bell pepper and sauté for about 3 minutes. Add ground beef and use a spatula to break up meat into crumbles. Once meat is browned and vegetables are tender (about 6 to 8 minutes), add garlic, chili powder, cumin, oregano, salt, black pepper, cayenne pepper, and water. Stir until all seasonings are thoroughly combined with meat mixture and water has mostly absorbed. Into each corn tortilla, place 1 tbsp. guacamole, 1/3 cup meat mixture, 1 tbsp. lettuce (a sprinkle), 1 tbsp. tomato (a sprinkle), and 1 tbsp. cheese.
Servings: about 6 servings (2 tacos per serving)
322 calories, 30 grams carbohydrate (5 grams fiber), 24 grams protein, 9 grams fat (3.5 grams saturated). This meal is an excellent source of several B vitamins (niacin, B6, B12), vitamin A, vitamin C, and zinc. It is a good source of calcium, iron, and potassium.
Recipe by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.