8.09.2011

Tasty Tuesday

source- recipe bridge

When it comes to cooking beef I'm never a big fan and I'm not much of a red meat eater. When the family bores of eating chicken I have to come up with recipes that that I would enjoy. Now I've made this recipe three times already and I never grow tired of making it nor does anyone else of eating it. It's also good and low in calories. A couple months back I was determined to cook healthier meals and exercise but being that my schedule is rather hectic at the moment it's even hard to try. But I do need to get back on tract and maybe just maybe I can document my fitness journal here on the blog. That's just a possibility nothing written in ink. But I hope you enjoy this and do hope you guys try it.

Healthy Beef Tacos

Ingredients

1 t olive oil
1 red bell pepper, cut into
¹/₂ 1/2-inch chunks
1 green bell pepper, cut into 1/2-inch chunks
4 scallions, white and green parts separated and thinly sliced
3 clv garlic, thinly sliced
¹/₄ cup bulgur
8 oz ground sirloin
¹/₂ t chipotle chili powder
¹/₂ t ground cumin
1 15-ounce can low-sodium crushed tomatoes
¹/₄ t salt
8 6-inch corn tortillas
4 oz crumbled feta
2 cup shredded romaine

Directions

In a large nonstick skillet, heat oil on medium. Add peppers, scallion whites, and garlic and cook, stirring frequently, for about 7 minutes or until peppers are crisp and tender. Stir in bulgur. Add sirloin, chili powder, and cumin and cook, stirring until beef is no longer pink, for about 3 minutes. Mix in tomatoes and salt and bring to a boil. Reduce heat to a simmer, cover, and cook for about 10 minutes or until bulgur is tender.

Using tongs, hold each tortilla over a burner for about 15 seconds or until lightly toasted. (You can also wrap stacked tortillas in a paper towel and microwave them; wrap them in foil and heat them in a 350°F oven for about 5 minutes; or toast them in a dry skillet.) Spoon 1/2 cup filling down the center of each tortilla. Top with feta, romaine, and scallion greens.