EU
INGREDIENTS
- Chipotle Beef Tacos
- Nonstick cooking spray
- 1 cup chopped onion
- 6 cloves garlic, coarsely chopped
- ¾ cup 50% less sodium beef broth
- ⅓ cup no-salt-added tomato paste
- ¼ cup cider vinegar
- 1 cup Great Lakes Collagen Hydrolysate
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- ½ tsp. ground chipotle chile pepper
- ½ tsp. black pepper
- ¼ tsp. salt
- 2 lbs. 93% lean or higher ground beef or turkey
- 16 (6 inch) whole wheat tortillas, warmed Tomato-Avocado Pico de Gallo
- 2 cups tomatoes, chopped
- 1 cup avocado, peeled and chopped
- ½ cup snipped fresh cilantro
- ⅛ to ¼ tsp. crushed red pepper
DIRECTIONS
- Prepare Tomato-Avocado Pico de Gallo: In a medium bowl gently stir together tomatoes, avocado, cilantro and, crushed red pepper. Set aside.
- Prepare Chipotle Beef Tacos: Coat a 12-inch nonstick skillet with cooking spray; heat over medium. Add onion and garlic; cook 5 minutes or just until onion is tender, stirring occasionally.
- Transfer onion mixture to a blender or food processor. Add the next nine ingredients (through salt). Cover and blend or process until smooth.
- In skillet cook ground beef over medium-high until browned. Drain off fat.
- Add onion mixture to meat in skillet. Cook and stir over medium just until bubbly. Reduce heat. Simmer, covered, 5 minutes, stirring occasionally.
- Serve meat mixture in warm tortillas topped with Tomato-Avocado Pico de Gallo.