Lean Green Lettuce Tacos

By dkanon

Adapted from Nueva Cocina Web site, Southern Living

SEPTEMBER 2008

Ingredients

• 1 small zucchini, diced
• 1 small yellow squash, diced
• 1/2 pound extra-lean ground beef
• 1 tablespoon olive oil
• 1 (1.25-oz.) taco fresco seasoning
• 1 (8-oz.) can no-salt-added tomato sauce
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• 8 romaine lettuce leaves
• Toppings: diced tomato, chopped fresh cilantro, chopped red onion, crumbled queso fresco*

Preparation

Step 1

1. Sauté first 3 ingredients in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes or until meat crumbles and is no longer pink. Stir in seasoning until blended; cook 1 minute.

2. Reduce heat to low; stir in tomato sauce, and cook, stirring often, 3 to 4 minutes or until thoroughly heated. Remove from heat, and stir in cilantro and lime juice.

3. Serve meat mixture in romaine lettuce leaves with desired toppings.