NUTRITION

SERVINGS

INGREDIENTS

6 oz ground beef (93% lean)

2 medium corn tortillas

0.5 cup tomato puree

0.5 oz sharp cheddar cheese

0.25 cup yellow onion

0.25 cup green bell pepper

0.5 tsp olive oil

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a non-stick skillet over medium heat, add the olive oil and sauté the diced onion and green bell pepper until softened, about 4 minutes.

• 3

  Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula, then drain any excess fat.

• 4

  Stir in the chili powder, ground cumin, garlic powder, sea salt, and black pepper until the meat is well coated.

• 5

  Add 2 tablespoons of the tomato puree to the beef mixture to moisten it and stir to combine.

• 6

  Warm the corn tortillas in a dry skillet for 30 seconds per side or in the microwave for 15 seconds until they are pliable.

• 7

  Divide the beef and pepper mixture evenly between the two tortillas, roll them up tightly, and place them seam-side down in a small baking dish.

• 8

  Pour the remaining tomato puree over the top of the tortillas and sprinkle with the shredded cheddar cheese.

• 9

  Bake for 12 to 15 minutes until the sauce is bubbling and the cheese is completely melted.