Entire recipe (2 tacos): 306 calories, 9g fat, 859mg sodium, 28g carbs, 3g fiber, 5.5g sugars, 29g protein -- PointsPlus® value 8*
We put the goodness of a Philly cheesesteak into the form of ground-beef tacos. The result? WOWOWOWOW!
1/3 cup sliced bell pepper
1/3 cup sliced onion
3 oz. raw extra-lean ground beef (4% fat or less)
1/4 tsp. garlic powder
Dash each salt and black pepper
2 slices fat-free American cheese, torn into small pieces
2 corn taco shells (flat-bottomed, if available)
Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir bell pepper for 4 minutes. Add onion, and cook and stir until veggies have softened and slightly browned, about 5 minutes.
Transfer cooked veggies to a medium bowl, and cover to keep warm.
Remove skillet from heat, re-spray, and return to medium heat. Add beef, and sprinkle with garlic powder, salt, and black pepper. Cook and crumble for about 2 minutes, until fully cooked.
Transfer cooked beef to a medium microwave-safe bowl. Add cheese pieces, and stir well. Microwave for 20 seconds, or until cheese has melted. Stir vigorously until cheese is evenly distributed.
Divide cheesy beef between the taco shells, followed by cooked veggies. Enjoy!
MAKES 1 SERVING