Friday, August 6, 2010

59. Lean Green Lettuce Tacos

From 2008 Southern Living Annual Recipes

When I saw this recipe, I was intrigued by the idea of adding vegetables to a traditional taco mix...and it totally worked. The zucchini and squash gave the dish great texture. The lime juice squeezed over the top at the end added a bright, fresh, citrus flavor.

I was going to serve these with a side of brown rice, but I ended up adding the cooked rice right into the beef-vegetable mix and serving it all together in lettuce leaves.

This was a delicious dinner...and it also made for a yummy cold dip with corn chips the next day!

1 small zucchini, diced

1 small yellow squash, diced
1/2 pound extra-lean ground beef
1 tablespoon olive oil
1 (1.25-oz.) taco seasoning
1 (8-oz.) can tomato sauce
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
8 romaine lettuce leaves

Sauté first 3 ingredients in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes or until meat crumbles and is no longer pink. Stir in seasoning until blended; cook 1 minute.

Reduce heat to low; stir in tomato sauce, and cook, stirring often, 3 to 4 minutes or until thoroughly heated. Remove from heat, and stir in cilantro and lime juice.

Serve meat mixture in romaine lettuce leaves with desired toppings.

1 comment:

Mary said...

I'm definitely going to try~ I'm always looking for a new way to use zucchini & squash that seem to keep multiplying!

I see you're an book lover too... you should join us at Food for Thought for an Edible Review~ it's every other Saturday :-)