1 tb Vegetable oil
1 Onion, cut in strips
2 Garlic cloves, minced
1 tb Chili powder
1/4 ts Salt
1/4 ts Pepper
1 lb Lean ground beef
1/2 c Salsa
1 Sweet red pepper, chopped
1 Sweet green pepper, chopped
1 sm Zucchini, thinly sliced
4 10-inch flour tortillas
2/3 c Low-fat sour cream
2 ts Dijon mustard
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 for $9.56CDN [Aug 95]
Per Serving: about 545 calories, 31 g protein, 25 g fat, 49 g carbohydrate,
good source calcium, excellent source iron
Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer Suppers"
Recipe by Canadian Living Test Kitchen
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