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Ingredients
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
For Garnish
plain non-fat yogurt or sour cream
avocado
green onion, chopped
Instructions
- 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.
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