Ingredients
- 1 cup chunky picante sauce, divided
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- ¼ cup chopped onion
- ½ pound 95% extra-lean ground beef
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ cup (2 ounces) reduced-fat shredded Mexican cheese blend, divided
- 4 (6-inch) corn tortillas
- 2 tablespoons chopped fresh cilantro
How to Make It
- Preheat oven to 400°F. In a 9-inch square baking dish, spread 1/4 cup picante sauce; set aside.
- In a large skillet over medium-high heat, sauté bell peppers, onion, and ground beef until peppers are soft and beef is browned. Drain excess liquid. Stir in 1/2 cup picante sauce, cumin, chili powder, and garlic powder, and simmer 5 minutes, stirring occasionally. Remove from heat; stir in half the cheese.
- Stack the tortillas and wrap in wax paper. Heat in microwave on high 10 seconds, or until warmed.
- Spoon ½ cup meat mixture down center of each tortilla. Top evenly with remaining picante sauce, remaining cheese, and the cilantro. Roll up and serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 190 kcal Calories from Fat: 45 kcal |
|
% Daily Value*
|
| Total Fat 5.0 g 14% |
Saturated Fat 2.0 g 10% |
Trans Fat 0.0 g |
Cholesterol 40 mg 13% |
Sodium 480 mg 8% |
carbohydrates 20 g 15% |
Dietary Fiber 3 g 8% |
Protein 17 g 34% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |