Way better than drive-thru tacos and way healthier, too. These tricked-out tacos are made with lean ground beef and multigrain tortillas.
Servings and Ingredients
|6 Hy-Vee 8-inch multigrain tortillas|
|½ c. Hy-Vee shredded Cheddar cheese|
|12 hard taco shells|
|1 tsp. Hy-Vee extra-virgin olive oil|
|½ small onion, finely chopped|
|1 93% lean ground beef|
|1 tbsp. chili powder|
|½ c. Hy-Vee low-sodium black beans, drained and rinsed|
|¼ c. fresh pico de gallo|
|Hy-Vee kosher salt, optional|
|2 c. Hy-Vee shredded romaine lettuce|
|⅓ c. tomato , finely chopped|
|¼ c. Chobani Savor low-fat plain squeezable Greek yogurt, for serving|
|Lime wedges, for serving|
Things To Grab
- 4-inch cookie cutter or biscuit cutter
- Rimmed baking pan
- Large skillet
- Preheat oven to 350 degrees.
- Cut out 12 (4-inch) rounds from tortillas using a 4-inch ring mold or biscuit cutter. Place cut tortilla rounds on a cookie sheet or rimmed baking pan and sprinkle each with Cheddar cheese. Place a taco shell in center of each tortilla round on top of cheese and bake 3 minutes or until cheese is melted and gooey. Remove from oven and gently wrap tortilla rounds around the shells until they're stuck together.
- Heat oil in a large skillet over medium-high heat. Add onion and cook 3 minutes or until softened. Add ground beef and chili powder and cook until beef is fully cooked, breaking up meat into small chunks. Stir in beans and pico de gallo and cook until beans are warmed through. If desired, season to taste with salt.
Fill shells with ground beef mixture; top with shredded romaine and tomato. Serve with Chobani Savor and lime wedges.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 40mg
- Sodium: 250mg
- Total Carbohydrates: 21g
- Protein: 16g