4 to 6 corn taco shells
2 cups cooked rice (consider brown rice for a healthier touch)
1 (15-ounce) can pinto or Goya-brand pink beans, drained and rinsed
4 to 6 ounces grated Monterey Jack or Cheddar cheese
4 cups shredded iceberg lettuce
2 to 3 medium tomatoes, diced
1 medium red onion, diced
1 (15-ounce) jar salsa
Low-fat sour cream and chopped hot peppers, for garnish (optional)
1 pound ground beef
Packet of taco seasoning
Salt and freshly ground black pepper, to taste
4 to 6 large flour tortillas
Preheat oven to 200 degrees.
Arrange the taco shells on a baking sheet. Set aside.
Place the rice, beans, cheese, lettuce, tomatoes, onion, salsa and
sour cream and hot peppers (if using) in individual bowls and
arrange them on the table.
In a large skillet over medium heat, saute the beef until lightly
browned, about 8 minutes. If the meat is particularly lean, consider
adding 1 tablespoon vegetable oil to the pan to avoid sticking.
Add the taco seasoning and prepare according to package directions.
Slice, peel and pit the avocado. Place the flesh in a bowl and mash
with a fork. Squeeze in the juice of half the lime, then season with
salt and pepper. Stir in a bit of the tomato and onion, then add
more lime juice and salt, if desired.
Meanwhile, place the baking sheet of tacos in the oven. Set a
griddle or large dry skillet over medium heat. One at a time, warm
the tortillas, about 30 seconds per side.
Heat the beans in the microwave for 1 minute. Remove the tacos from
the oven when just warm and crisped. Transfer the beef to a serving
Serve everything buffet style.
MAKES 4 SERVINGS
Nutrition facts per serving: 876 calories, 31 g fat, 12 g saturated
fat, 104 mg cholesterol, 101 g carbohydrates, 47g protein, 1766 mg
sodium, 14 g fiber