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.