Tacos with Sweet Potato, Carrot or Butternut Squash Puree
Cooking the meat in crushed tomatoes and adding a puree means this meal is loaded with nutrients. It's fun for kids to choose their own toppings and stuff the tacos themselves.
- non-stick cooking spray
- 0.5 cup shredded reduced-fat mozzarella cheese or Cheddar cheese
- 18 taco shell
- 0.5 (1.25-ounce) packet taco seasoning, with no MSG
- 0.5 cup sweet potato
- 14 Ounce canned crushed tomatoes, with their juice
- 1 Pound lean ground sirloin or turkey
- 1 Tbsp olive oil
- Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the meat, breaking it up with a spoon. Brown for 4 to 5 minutes, stirring occasionally.
- Stir in the tomatoes and their juice, vegetable puree and seasoning mix. Reduce the heat to low and simmer until the meat is no longer pink and the mixture begins to thicken, 10 to 15 minutes longer.
- Preheat the oven to 325 degrees F. Fill the taco shells with the meat mixture and sprinkle with cheese. Stand the shells in a baking dish and bake until the cheese melts, 5 to 10 minutes.
- 0.5 small avocado, pitted, peeled and sliced
- 3 large leaves Romaine lettuce, thinly sliced crosswise
- 0.25 cup low-fat sour cream
- 0.5 cup canned or frozen corn kernels
- 0.5 Pound cherry tomatoes, stemmed and quartered
- 1 small red pepper, stemmed seeded and finly sliced
- Add your favorite toppings.
Recipe courtesy of Jessica Seinfeld's Deceptively Delicious.
Photo courtesy of Lisa Hubbard.