1 tbsp Vegetable oil
1 Onion, cut in strips
2 Garlic cloves, minced
1 tbsp Chili powder
1/4 tsp Salt
1/4 tsp Pepper
1 lb Lean ground beef
1/2 cup Salsa
1 Sweet red pepper, chopped
1 Sweet green pepper, chopped
1 small Zucchini, thinly sliced
4 10-inch flour tortillas
2/3 cup Low-fat sour cream
2 tsp Dijon mustard
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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.
4 servings
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