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Cook'n with Betty Crocker 
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Chinese Tacos with Tomato-Ginger Salsa |
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Serves: 10 Print this RecipeTomato-Giner Salsa (right) 1 pound lean ground beef 1/4 cup hoisin sauce 3 tablespoons water 2 tablespoons soy sauce 1/8 teaspoon ground red pepper (cayenne) 10 taco shells 1/4 cup sesame seeds 2 cups shredded napa (Chinese) cabbage (8 ounces) 1 medium carrot, shredded (3/4 cup) Plum sauce, if desired Tomato-Ginger Salsa 1 large tomato, finely chopped (1 cup) 1 tablespoon chopped fresh cilantro 1 teaspoon finely chopped ginger root Mix all ingredients Prepare Tomato-Ginger Salsa. Cook ground beef in 10-inch skillet, stirring frequently, until brown; drain. Stir in hoisin sauce, 2 tablespoons of the water, 1 tablespoon of the soy sauce and the red pepper. Heat to boiling, stirring constantly. Boil and stir 2 minutes. Heat oven to 350°. Mix remaining 1 tablespoon water and 1 tablespoon soy sauce. Brush taco shells with mixture; sprinkle with sesame seed. Place on ungreased cookie sheet. Bake 5 to 7 minutes or until heated through. Fill taco shells with beef mixture. Top with cabbage, carrot and salsa. Serve with plum sauce. 1 Serving: Calories 170 (Calories from Fat 90); Fat 10g (Saturated 3g); Cholesterol 25mg; Sodium 180mg; Carbohydrate 12g (Dietary Fiber 2g); Protein 10g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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