Healthy Beef and Bean Tacos

From Weight Watchers Take-Out Tonight!
Makes 4 servings of two tacos each.

1 teaspoon olive oil
1/2 pound lean ground beef
1 onion, finely chopped
2 garlic cloves, minced
3 tablespoons taco seasoning mix
1/2 cup water
1-1/4 cups refried beans (I like Old El Paso spicy)
8 taco shells
1 cup shredded lettuce
1 large tomato, diced
2 tablespoons sliced pitted ripe olives
1/2 cup finely chopped red onion
1/2 cup nonfat sour cream (I used reduced fat)

1. Heat a large nonstick skillet over medium-high heat. Swirl in the oil, than add the onion and cook for two minutes. Add the beef, garlic and seasoning mix. Cook, breaking up the beef with a spatula, until browned, about 8 minutes.
2. Stir in the water and cook until the liquid has evaporated, about three minutes. Stir in the beans and heat through.
3. Meanwhile, preheat the oven to the temperature indicated on the taco shells, and heat per the package directions.
4. Spoon 1/8th of the beef mixture into each shell, and top with lettuce, tomato, onion, olives, and sour cream.

Nutritional Information
Calories 318; Fat 9g (saturated 1g); Cholesterol 50mg; Sodium 1123mg; Total Carbohydrate 25g; Fiber 17g; Protein 17g.
If you add cheese like I did, you’ll have to add it to the nutritional statistics.


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