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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Quick: Fire up your slow cooker for a filling and healthy winter feast. The low heat preserves more nutrients than grilling, frying or boiling, and helps prevent the formation of carcinogens, says Jonny Bowden, Ph.D., nutritionist and coauthor of the 150 Healthiest Slow Cooker Recipes on Earth. We're loco for this Crock-Pot treat. Ingredients:
1 pound ground beef (95 percent lean) |
1 yellow onion, finely chopped |
4 cloves garlic, chopped |
1 can (16 ounces) vegetarian refried beans |
1 jar (16 ounces) salsa |
1 cup shredded sharp cheddar |
2 serrano chiles, seeded and finely chopped |
12 small corn tortillas |
2 heirloom tomatoes, chopped |
2 cups shredded lettuce |
1/3 cup lowfat sour cream (or nonfat plain greek yogurt with a squirt of fresh lime juice |
1/3 cup chopped fresh cilantro |
hot sauce, to taste (optional) |
Directions:
1. In a large skillet over medium-high heat, stir beef and onion until brown and cooked through, about 6 minutes. Add garlic, stirring frequently, 1 minute. Drain excess oils and transfer to a slow cooker. Stir in beans, salsa, cheddar and serranos. Cover and let simmer until mixture is cooked through and bubbling, 3 to 4 hours on high or 5 to 6 hours on low. Stir and serve over warmed tortillas; top with tomatoes, lettuce and a dollop of sour cream; garnish with cilantro. Add hot sauce, if desired.
2. Per serving (2 tacos): 419 calories, 14 g fat, 6 g saturated fat, 45 g carbohydrates, 8 g fiber, 29 g protien Nutritional analysis provided by Self
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