Family favorite tacos get a flavor update with hot pepper sauce, blue cheese, celery and carrots.
Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings, as necessary. Return to skillet; stir in pepper sauce. Cook and stir 1 minute or until heated through.
Meanwhile, heat taco shells according to package directions.
Evenly spoon beef mixture into taco shells. Add lettuce; drizzle with dressing. Top evenly with carrot, celery and cilantro. Garnish with carrot and celery sticks or cilantro sprigs, if desired.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving using 93% lean ground beef: 326 Calories; 135 Calories from fat; 15g Total Fat (5.6 g Saturated Fat; 0.2 g Trans Fat; 2.2 g Polyunsaturated Fat; 5.5 g Monounsaturated Fat;) 84 mg Cholesterol; 315 mg Sodium; 19 g Total Carbohydrate; 2.3 g Dietary Fiber; 1.8 g Total Sugars; 28 g Protein; 0.3 g Added Sugars; 61.2 mg Calcium; 3.6 mg Iron; 569 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 6.9 mg NE Niacin; 0.5 mg Vitamin B6; 2.8 mcg Vitamin B12; 303 mg Phosphorus; 6.9 mg Zinc; 22.5 mcg Selenium; 107.1 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Potassium, Riboflavin, and Choline.
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