Ingredients
1 small zucchini, diced
1 small yellow squash, diced
1/2 pound extra-lean ground beef
1 tablespoon olive oil
1 (1.25-oz.) taco fresco seasoning
1 (8-oz.) can no-salt-added tomato sauce
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
8 romaine lettuce leaves
Toppings: diced tomato, chopped fresh cilantro, chopped red onion, crumbled queso fresco*
Preparation
1. Sauté first 3 ingredients in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes or until meat crumbles and is no longer pink. Stir in seasoning until blended; cook 1 minute.
2. Reduce heat to low; stir in tomato sauce, and cook, stirring often, 3 to 4 minutes or until thoroughly heated. Remove from heat, and stir in cilantro and lime juice.
3. Serve meat mixture in romaine lettuce leaves with desired toppings.
*2% reduced-fat shredded Cheddar or Monterey Jack cheese may be substituted.
Note: For testing purposes only, we used Nueva Cocina Taco Fresco Ground Beef Seasoning.
Cooking Light DT
