Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Vegetable oil |
| 1 \N | Onion, cut in strips |
| 2 \N | Garlic cloves, minced |
| 1 tablespoon | Chili powder |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 pounds | Lean ground beef |
| ½ cup | Salsa |
| 1 \N | Sweet red pepper, chopped |
| 1 \N | Sweet green pepper, chopped |
| 1 small | Zucchini, thinly sliced |
| 4 \N | 10-inch flour tortillas |
| ⅔ cup | Low-fat sour cream |
| 2 teaspoons | Dijon mustard |
In nonstick skillet, heat oil over medium-high heat; cook onion, garlic, chili powder, salt and pepper, stirring often, for 5 minutes or until onion is softened.
Add beef and salsa; cook, breaking up beef with back of spoon, for about 3 minutes or until beef is no longer pink. Add peppers and zucchini; cook, stirring, for 3 minutes or until tender-crisp and liquid has evaporated.
Meanwhile, wrap tortillas in foil; heat in 350F 180C oven for 5 minutes or until warmed through. Stir sour cream with mustard. Divide beef mixture among tortillas and roll up. Serve with sour cream mixture.
4 servings for $9.56CDN [Aug 95] Per Serving: about 545 calories, 31 g protein, 25 g fat, 49 g carbohydrate, good source calcium, excellent source iron Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer Suppers" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@...