Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 yellow onion (, chopped)
  • 1/8 teaspoon salt
  • 1 pound 98% lean ground beef
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon paprika
  • 1/4 teaspoon chili powder (, or to taste)
  • 1/4 teaspoon garlic powder
  • salt and fresh ground pepper (, to taste)
  • 2 cups diced tomatoes ((you can also use a 14-ounce can diced tomatoes))
  • 1 can ((15-ounces) red kidney beans, rinsed and drained)
  • 1/2 cup water
  • 4 (6-inch) whole wheat flour tortillas, each cut into 6 triangle shaped wedges
  • 1 cup Shredded Taco Blend Cheese
  • plain non-fat yogurt or sour cream
  • avocado
  • green onion (, chopped)

Instruction

  • Heat olive oil in a large skillet; add onions, season with salt and cook for 2 minutes, or until translucent.
  • Add beef and cook until browned, stirring occasionally; drain.
  • Return to heat and season meat with cumin, paprika, chili powder, garlic powder, salt and pepper.
  • Stir in tomatoes and kidney beans.
  • Add water and bring to a boil.
  • Lower heat to medium-low and continue to simmer for 7 minutes.
  • Stir in tortilla wedges.
  • Add cheese on top and remove from heat.
  • Cover skillet and let stand for 5 minutes, or until cheese is melted.
  • Garnish with yogurt or sour cream, avocado, and green onions.
  • Serve.