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Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Vegetable oil

  2. 1 Onion - cut in strips

  3. 2 Garlic cloves - minced

  4. 1 tablespoon 15ml Chili powder

  5. 1/4 teaspoon 1 1/3ml Salt

  6. 1/4 teaspoon 1 1/3ml Pepper

  7. 1 lb 454g / 16oz Lean ground beef

  8. 1/2 cup 118ml Salsa

  9. 1 Sweet red pepper - chopped

  10. 1 Sweet green pepper - chopped

  11. 1 Zucchini - thinly sliced (small)

  12. 4 Flour tortillas

  13. 2/3 cup 157ml Low-fat sour cream

  14. 2 teaspoons 10ml Dijon mustard

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In nonstick skillet, heat oil over medium-high heat; cook onion, garlic, chili powder, salt and pepper, stirring often, for 5 minutes or until onion is softened. Add beef and salsa; cook, breaking up beef with back of spoon, for about 3 minutes or until beef is no longer pink. Add peppers and zucchini; cook, stirring, for 3 minutes or until tender-crisp and liquid has evaporated. Meanwhile, wrap tortillas in foil; heat in 350F 180C oven for 5 minutes or until warmed through. Stir sour cream with mustard. Divide beef mixture among tortillas and roll up. Serve with sour cream mixture.

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