A 20-minute taco night fast enough to leave the rest of the evening for play time. Ground beef browned hard, drained, seasoned with a quick cumin-chili-paprika mix, simmered briefly until saucy. The pico is yours to make: tomatoes, red onion, Anaheim pepper, cilantro, garlic, lime, olive oil, salt — roughly 25 calories per serving and miles better than anything from a jar. Corn or WW tortillas go 30 seconds in the microwave. Build at the table. A small dollop of Chobani non-fat stands in beautifully for sour cream. Make extra beef filling and pico — Thursday’s lunch is a taco burrito bowl without the tortilla, served over spring mix with a squeeze of lime and a dollop of Chobani
Ingredients
- ~1 lb 90% lean ground beef (for tacos)
- 1.5 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ cup water
- Corn or WW soft tortillas, 2 per person
- Chobani non-fat plain Greek yogurt (as sour cream substitute)
- 3 Roma tomatoes, diced
- ½ red onion, finely diced
- 1–2 Anaheim peppers, seeded and diced
- 2 tbsp fresh cilantro, chopped
- 2 garlic cloves, minced
- 1 tbsp lime juice
- 1 tsp extra virgin olive oil
- Salt to taste
Preparation
- Brown 1 lb ground beef in a hot pan over medium-high heat. Drain fat. Add the cumin, chili powder, paprika, garlic powder, salt, and ¼ cup water. Stir and simmer 3 minutes until fragrant and slightly saucy.
- Meanwhile make the pico: combine all pico ingredients, stir, taste for salt and lime. It keeps well and gets better in the fridge.
- Warm tortillas 30 seconds in the microwave.
- Build tacos at the table with beef, pico, and a small spoonful of Chobani.
- Pack extra beef filling and pico separately before eating.
Notes
Taco Portions: Him & Son: ~4oz seasoned ground beef + 2 soft corn tortillas + pico + Chobani topping (~640 cal) | Her: ~2.5oz seasoned ground beef + 2 soft corn tortillas + pico + Chobani topping (~430 cal)
