Tacos with Mexican ground beef
Tacos with Mexican ground beef
596kcal Per person
36g Protein
57g Carbs
25g Fat
13g Fiber
Ingredients
- ½ onion
- 1 clove garlic (5 g)
- 1 bell pepper
- 1 tablespoon olive oil (15 ml)
- 3 ounces 96% lean ground beef (84 g)
- 1 tablespoon tomato paste (20 g)
- 1 teaspoon ground cumin (2 g)
- 1 pinch chili powder (1 g)
- 7 ounces diced tomatoes (196 g)
- 2 ounces corn (56 g)
- 3 ounces kidney beans (84 g)
- 2 tacos
- 2 tablespoons cottage cheese, 4% milkfat (29 g)
Preparing this recipe
- Preheat the oven to 350°F (180°C).
- Finely chop the onion and mince the garlic. Dice the bell pepper.
- Warm the taco shells in the oven according to the packaging instructions.
- Heat the oil in a pan and sauté the onion and garlic for 2 minutes. Add the diced bell pepper and cook for another 2 minutes. Add the ground beef, tomato paste, cumin powder and chili powder and cook for 4 more minutes.
- Then add the diced tomatoes to the meat. Stir well and let simmer for 5 minutes until a thick sauce forms. Stir in the corn and kidney beans during the last 2 minutes and warm them up. Season with pepper and salt to taste.
- Fill the taco shells with the meat mixture and spoon the cottage cheese on top.
Tip van FitChef
Chop some fresh cilantro and sprinkle it over the tacos.
