Book Update: Well, Downton Abbey has been keeping me from reading as much as I usually do. Of course, I did do my homework for Positive Psych and we are discussing resilience in children, well-being through the lifespan and post-traumatic growth.
Recipe Update: This recipe is a twist on my old beef tacos staple. We make them at least once a month, so it was fun to add a slight twist. I got the recipe from ATK’s “Comfort Food Makeovers” which also had the yummy recipe for light cinnamon rolls. It was easy and scrumptious. I loved the taco shell and didn’t miss the fried aspect of it.
Lighter Taco Salad
yield 4 servings
1 tsp. oil
1 onion, chopped fine
2 Tb. chili powder
1 tsp. dried oregano
3 garlic cloves, minced
1 pound of lean ground beef or turkey
8 oz tomato sauce
1/2 cup low sodium chicken broth, or water
2 tsp. cider vinegar
1 tsp. light brown sugar
salt and pepper
4 – 10″ flour tortillas (I used whole wheat ones from Trader Joe’s)
lettuce, black beans, tomatoes, scallions, cilantro, lime juice, salsa, cheddar or Mexican cheese, etc.
1. In large skillet on medium-high, heat the oil. Add your onion and cook until soft. Add chili powder, oregano and garlic. Cook 30 seconds. Add the meat. Cook until brown.
2. Add you tomato sauce, broth or water, vinegar and brown sugar. Lower temperature to medium or med- low. Simmer this for about 5 minutes to get it thick. Add salt and pepper to taste.
3. For taco shell: Preheat oven to 425 degrees. On a cookie sheet, turn ovensafe bowls upside down (mine were too big) or crumble up foil into a 3″ ball (I did that instead). Put the tortillas in the microwave in a damp paper towel and heat for 30 seconds to soften.
4. Spray each tortilla on both sides with some cooking spray and then press and pinch it around the bowl or foil. Bake 10-15 minutes. Cool on sheet.
5. Layer your lettuce into the shell. Add meat and toppings.
Recipe from America’s Test Kitchen