Double-Layer Beef Tacos

By cserumga

Amount per serving
Calories: 327
Fat: 13.9g
Saturated fat: 4.9g
Monounsaturated fat: 4.9g
Polyunsaturated fat: 0.7g
Protein: 18.7g
Carbohydrate: 33.9g
Fiber: 5.3g
Cholesterol: 38mg
Iron: 3mg
Sodium: 551mg
Calcium: 233mg

Ingredients

• 1 1/2 teaspoons canola oil
• 1/2 cup diced onion
• 1 tablespoon minced garlic
• 1 tablespoon minced jalapeño pepper
• 1 1/2 teaspoons chili powder
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• 1/8 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 6 ounces 90% lean ground beef
• 2 tablespoons unsalted tomato sauce
• 1/2 cup fat-free refried beans
• 4 (6-inch) flour tortillas
• 2 ounces preshredded reduced-fat Mexican-blend cheese or cheddar cheese (about 1/2 cup)
• 4 hard taco shells
• 1/2 cup thinly sliced iceberg lettuce
• 1/2 cup diced tomato
• 1/4 cup reduced-fat sour cream

Preparation

Step 1

1. Preheat broiler to high.

2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic and next 6 ingredients (through black pepper); sauté 1 minute, stirring constantly. Add beef; cook 3 minutes or until browned, stirring to crumble. Remove beef mixture from pan using a slotted spoon; drain on paper towels. Return beef mixture to pan; stir in tomato sauce. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

3. Spread 2 tablespoons beans evenly over 1 side of each flour tortilla; sprinkle each with about 2 tablespoons cheese. Place tortillas on a baking sheet; broil 2 minutes or until cheese melts. Carefully wrap 1 tortilla around 1 hard taco shell, pressing gently until cheese sticks to shell. Repeat procedure with remaining tortillas and shells. Spoon about 1/4 cup beef mixture into each shell; top each with 2 tablespoons lettuce, 2 tablespoons tomato, and 1 tablespoon sour cream.