Yield: 4 Servings
|1 tablespoon||Vegetable oil|
|1 \N||Onion, cut in strips|
|2 \N||Garlic cloves, minced|
|1 tablespoon||Chili powder|
|1 pounds||Lean ground beef|
|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@...