Steak Tacos
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
whole |
shallot -- minced |
|
1 |
clove |
garlic -- minced |
|
14 1/2 |
ounces |
no salt added diced tomatoes -- drained |
|
4 1/2 |
ounces |
green chilies -- drained |
|
8 |
ounces |
no salt added tomato sauce |
|
1 |
teaspoon |
chili powder |
|
1/2 |
teaspoon |
cumin |
|
1 |
teaspoon |
oregano -- Mexican |
|
1 |
cup |
low sodium cheddar cheese -- shredded |
|
1 |
pound |
steak -- cooked and sliced |
|
1/4 |
teaspoon |
seasoned pepper |
|
6 |
medium |
flour tortillas -- fajita size |
|
1/2 |
teaspoon |
seasoned salt |
|
1 |
tablespoon |
olive oil |
|
2 1/4 |
ounces |
black olives sliced |
| Add oil to a large sauce pan. Add shallots and cook until softened. Add garlic and cook 30 seconds or until fragrant. Add diced tomatoes, tomato sauce, olives, chilies, chili powder, cumin, salt, pepper, and steak. Heat to a simmer and simmer for 30 seconds to meld flavors. Spoon a tablespoon down the tortilla. Sprinkle with cheese. Fold and place seam side down. Microwave for 30 seconds. Makes 6 Servings. |
| Per Serving: 415 Calories; 27g Fat (59.8% calories from fat); 17g Protein; 23g Carbohydrate; 3g Dietary Fiber; 61mg Cholesterol; 491mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 1 Vegetable; 3 Fat; 0 Other Carbohydrates. |