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Soft Shell Tacos |
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Serves: 10
Print this Recipe
If you can’t find jicama in your produce section, you can use water chestnuts instead.
1/2 pound extra-lean ground beef
1 (15-ounce) can kidney beans, rinsed and drained
1 (11-ounce) can whole kernel corn with red and green peppers, drained
1 (14 1/2-ounce) can Mexican-style stewed, tomatoes, undrained
10 nonfat flour tortillas (8 inches in diameter)
1 cup shredded carrots (about 1 1/2 medium)
1 cup shredded jicama
Salsa, if desired
Nonfat sour cream, if desired
Cook ground beef in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in beans, corn and tomatoes, breaking up tomatoes. Cook, stirring occasionally, until hot. Spoon about 1/2 cup bean mixture onto each tortilla. Top each with about 2 tablespoons carrots and jicama; roll up. Serve with salsa and sour cream.
1 serving: Calories 220 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 15mg; Sodium 420mg; Carbohydrate 42g (Dietary Fiber 6g); Protein 12g.
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.
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