| 13 | 40 | 340 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 20 min | 4 |
| 341 gm | Beef, ground, extra lean (grass-fed - organic) |
| 1 tsp | Vegetable oil (or use grapeseed oil) |
| 2 medium pepper(s) | Red bell pepper (seeded and chopped) |
| 1 large | Yellow onion (chopped) |
| 1/2 tsp | Black pepper (or to taste) |
| 1/2 tsp | Sea Salt (or to taste) |
| 3 clove(s) | Garlic (minced) |
| 1 1/2 tbsp | Cumin |
| 2 tsp | Chili powder |
| 1 cup | Diced tomatoes, canned |
| 3 cup | Salsa, ready-to-serve |
| 12 cup | Lettuce, romaine (shredded) |
| 12 small tortilla(s) | Tortilla, corn (gluten free - organic) |
1. In a large nonstick skillet, heat oil over medium. Add onion and bell peppers; cook until crisp-tender, 3 to 5 minutes. Add 1 cup water; cook until water has evaporated and vegetables are softened, 3 to 5 minutes.
2. Add garlic, diced tomatoes, chili powder, and cumin; season with salt and pepper. Cook, stirring, 1 minute.
3. Add beef. Cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Season taco filling with salt and pepper.
4. To serve, spoon filling onto tortillas, top with salsa and lettuce, and fold to enclose.
Beef
is an excellent source of protein and vitamin B12!
If you are not a fan of Beef - use minced turkey or chicken
| Grain | 1.1 |
| Meat | 0.9 |
| Vegetables | 5.9 |
